This recipe is gluten and dairy free.
It is highly recommended to have a potato ricer or food mill to get a silky smooth soup. It will make a huge difference on the final consistency of the soup.
Ingredients
- 2lb of squash
- 4lb of potatoes (russet or yukon gold)
- 1lb of carrots
- 1/2lb of ginger (add another 1/4lb for extra gingery taste)
- 2 cans of coconut milk (800ml)
Makes about 6L of soup or about 10 to 12 servings.
Instructions
- Pre-heat the oven to 420F (215C)
- Peel the squash and cut in half 3 times to get 8 wedges
- Lay the wedges on baking sheet and rub the surface of the squash with a drizzle of olive oil and salt
- Put in the oven and cook for 45 minutes until you can easily insert a knife in the squash wedges
- Fill a large pot half way with water and set to boil on a stove
- Peel the potatoes and carrots and cut in small pieces
- Put the potatoes to boil and after 5 minutes add the carrots
- Continue to boil the vegetables for 10 minutes (15 minutes total) until you can easily insert a knife through it
- Peel the ginger and blend with 1 cup of water until completely liquified
- Put a fine strainer over a large bowl and empty the liquified ginger
- With a spatula strain the ginger until all liquid is removed and all that remain in a dry ball of ginger fibers, throw the fiber away
- In a large pot add the ginger liquid, the coconut milk and 8 cups of water
- Using a potato ricer or a food mill, proceed to process the potatoes, carrots and squash into the bowl
- Using a hand blender process the content of the pot to liquify into a soup
- Finally add salt to taste (suggest 30 to 35g)