creamy-butternut-squash-and-plantain-soup
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Chef Gregory Gourdet puts a spin on the beloved winter favorite butternut squash soup with ginger and habanero, adding warmth and spice and making it extra comforting. His take also includes plantains, which add a hint of sweetness and a silky texture. Be sure to use very ripe plantains which are yellow and soft when gently pressed; using green plantains will give your soup a raw aftertaste. A cool and crunchy garnish of green apples and shallots offers a fresh and tangy contrast to the warm soup. Enjoy as a main or side on your dinner table on a busy weeknight or during the holiday season. 

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Ingredients

4 servings

Soup

2

Tbsp. extra-virgin olive oil

1

medium onion, chopped

10

garlic cloves

1

2″ piece ginger, peeled, finely chopped

½

small Scotch bonnet or habanero chile, stem removed

Kosher salt

1

medium butternut squash (about 2 lb.), peeled, halved, seeds removed, flesh cut into 2″ pieces

1

ripe plantain, peeled, chopped

4

cups low-sodium chicken or vegetable broth

2

cups unsweetened coconut milk (from two 13.5-oz. cans)

Pickled apple and assembly

1

green apple, thinly sliced

1

small shallot, thinly sliced

2

Tbsp. apple cider vinegar

2

Tbsp. extra-virgin olive oil

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

⅓

cup cilantro leaves with tender stems

Preparation

  1. Soup

    Step 1

    Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 medium onion, chopped, 10 garlic cloves, one 2″ piece ginger, peeled, finely chopped, and ½ small Scotch bonnet or habanero chile, stem removed, and season generously with kosher salt. Cook, stirring often, until onion is translucent and softened, 8–10 minutes.

    Step 2

    Add 1 medium butternut squash (about 2 lb.), peeled, halved, seeds removed, flesh cut into 2″ pieces, and 1 ripe plantain, peeled, chopped, to pot and cook, stirring occasionally, until turning golden, about 5 minutes. Add 4 cups low-sodium chicken or vegetable broth and 2 cups unsweetened coconut milk (from two 13.5-oz. cans) and bring to a boil. Reduce heat and simmer gently until squash is tender and liquid has reduced slightly, 20–25 minutes.

    Step 3

    Using an immersion blender, purée soup in pot, adding more water to thin to desired consistency if needed, until smooth. (If you don’t have an immersion blender, working in batches, carefully blend soup in a regular blender, adding water as needed.) Taste soup and season with more salt if needed.

    Do ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.

  2. Pickled apple and assembly

    Step 4

    Toss 1 green apple, thinly sliced, 1 small shallot, thinly sliced, 2 Tbsp. apple cider vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine and let sit 5 minutes.

    Step 5

    Just before serving, add ⅓ cup cilantro leaves with tender stems to pickled apple and toss to combine. Ladle soup into bowls and top each with some pickled apple.