WINTER VEGETABLE SOUP

WITH COCONUT MILK AND PEARS

3 Tbs. unsalted butter

1-1/2 cups thinly sliced onion

1 cup diced carrot

1 cup diced parsnip

1 cup diced turnip

1 cup diced parsley root or celery root

1/2 cup finely chopped inner celery stalks with leaves

1 cup thinly sliced Savoy cabbage

1 Tbs. peeled, minced fresh ginger

3 Tbs. fresh cilantro leaves; more leaves lightly chopped for garnish

2 cloves garlic, finely chopped

Sea salt and freshly ground black pepper

1 can coconut milk (do not shake)

2 cups chicken broth; more as needed

3-1/2 cups diced butternut squash

2 medium firm-ripe Bosc pears, peeled, cored, and diced

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, cilantro, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

Purée with an immersion blender in the Dutch oven or in batches in a regular blender. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped cilantro.

by Lori Longbotham

Fine Cooking Magazine

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