Photo Courtesy of Oceania Cruise Lines
Oceania Cruise Lines has a wonderful cooking school at sea led by Executive Chef Kathryn Kelly. Here is another great recipe from Oceania Cruise Lines’ Chef Kelly. This recipe for Butternut Squash Soup is just in time for Thanksgiving Dinner.
This smooth and silky butternut squash soup is an example of one of the many harvest dishes served on board Oceania Cruises for Thanksgiving Dinner and it’s vegan.
Butternut Squash Soup
(Serves 4)
Ingredients:
1 tablespoon peanut oil
3/8 cup onions, chopped
1 teaspoon fresh ginger, minced
1 small butternut squash, diced (or 1 ½ cups)
1 cup coconut milk
1 cup water
1/8 piece jalapeño pepper, diced
Salt and pepper, to taste
Garnish
2 tablespoons pumpkin seeds, roasted
2 tablespoons green basil oil
2 tablespoons scallions, finely chopped
Directions:
Heat the oil in a medium-size saucepan and sauté the onions and ginger until translucent. Add the butternut squash and sauté for a few minutes without browning the squash. Add the coconut milk, water, and pepper. Simmer over medium heat until the squash is tender, approximately 30 minutes.
Then place ingredients in a blender and puree. Alternatively, you can use an immersion blender – the consistency of the soup should be thick. Season to taste with salt and pepper.
To serve, pour the soup into a bowl and top with roasted pumpkin seeds, scallions, and green basil oil.
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Marveous Mavens 