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Divine Soup and Wine Series: #10 Roasted Jalapeno, Butternut Squash and Yam in coconut milk

Roasted Jalapeno, Butternut squash and Yam Soup with Coconut milk

Inspiring Dinner

Roast the Butternut Squash face down in a pan of water, Poke the Yam with a fork a few times and 2 Jalapeno Green peppers at 350 degrees F for one hour.  Check and extend time if squash and yams are still hard.

Sauté in a tall soup pan 3 T. coconut oil with 1 white onion

Add roasted veggies and heat with a low temperature for 30 minutes. This allows the heat and flavors to come together. Cool and blend in a blender returning to the soup pot.  Add salt, pepper and one can of coconut milk.

If is a bit too spicy I treat it as a concentrate and add water when I want to reheat it for dinner.

I am excited to share that a dollop of green Mexican salsa or a few Falafel balls make it sublime.  Sour cream would also cut some of the heat.

Enjoy paired with a lovely South African, Chenin Blanc, 2010 the den, from Painted Wolf.   The Painted Wolf, also known as the African Wild Dog is one of the most social animals. The Den forms the heart of the pack. Often to be found in the dappled shade of the African bush.  The den is a place to feel secure, relax and bond with friends and family.  It is vibrant zesty and full bodied.

The expansive fruit cuts some of the heat.

Enjoy!!

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