Southeast Asian Butternut Squash Salad-on-a-Soup

Southeast Asian Butternut Squash Salad-on-a-Soup

Makes 4 servings

For the salad:
2 tablespoons lime juice
1/8 teaspoon fresh grated ginger
6 tablespoons olive oil
Sea salt
1 cup mint leaves
1 cup cilantro leaves (use the stems below!) 1⁄2 cup diced apple
1⁄2 cup pomegranate seeds
1⁄2 cup slivered scallions

For the soup:
4 cups peeled, chopped butternut squash
A good glug of olive oil or melted coconut oil
sea salt
2 tablespoons coconut oil
1 heaping tablespoon minced ginger
1 heaping tablespoon minced fresh turmeric
1 serrano chile, minced
1 large shallot, minced
2 garlic cloves, minced
3 tablespoons minced cilantro stems
1 tablespoon soy sauce
2 cups full-fat coconut milk or cream (preferably Kara brand, divided, plus more to garnish 1⁄4 cup lime juice, plus more to taste
1⁄4 cup cilantro leaves

To make the salad:
Combine the lime juice, ginger and olive oil and season with sea salt. Combine the herbs, apple, pomegranate and scallions in a bowl and toss with the dressing just before serving.

To make the soup:
Line a baking sheet with parchment paper. Toss the butternut squash in olive or coconut oil, season generously with salt, and roast in a 400F oven until caramelized and soft. Warm the

tablespoon of coconut oil in a sauté pan over medium-high heat and add the ginger, turmeric, chile, shallot, garlic and cilantro stems. Sprinkle with a bit of sea salt and sauté, stirring regularly, for 4-5 minutes, until the aromatics are softened.

Transfer the sautéed aromatics to a blender; add the roasted squash, soy sauce, coconut milk, lime juice and cilantro leaves, and puree. You’ll likely need a few splashes of water to move things along. Give it a taste and add more lime / soy / water / coconut milk as needed.

To serve, pour the soup into individual bowls, drizzle with coconut milk, and garnish with a generous heap of salad.