Parmesan & Pepper Spaghetti with Walnut-Parsley Crunch

Dinner · Main Dishes

Parmesan & Pepper Spaghetti with Walnut-Parsley Crunch

Pasta water, butter and finely grated Parmesan become the sauce for this peppery spaghetti. A scattering of walnuts and parsley adds crunch and freshness to a bowl built mostly from pantry staples.
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Total
25 minutes
Serves
4 servings

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About this recipe.

Black pepper spaghetti in a silky Parmesan sauce, topped with toasted walnuts and fresh parsley.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz spaghetti
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup toasted walnuts (chopped)
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • 4 oz Parmesan (finely grated; about 1 1/2 cups)
  • 3/4 teaspoon kosher salt (plus salt for the pasta water)

Keep the pasta water close

The starchy water is part of the sauce, so do not drain it away. A little extra loosens the spaghetti if the cheese thickens as you toss.

At the table

Serve straight from the pot while the sauce is fluid, with the walnut topping added at the table.

The cooking plan

How to make Parmesan & Pepper Spaghetti with Walnut-Parsley Crunch.

  1. Bring 3 quarts of salted water to a boil in a large saucepan. Cook the spaghetti to al dente according to its package. Keep the pasta and its cooking water in the pan until the sauce is ready.

  2. Mix the parsley and toasted walnuts in a small bowl. In a separate large pot, warm the olive oil over medium heat. Stir in the black pepper for 30–60 seconds, until fragrant, then turn off the heat.

  3. Use tongs to move the spaghetti into the pepper oil. Add 1 1/4 cups of the hot pasta water and the butter. Stir continuously for about 1 minute.

  4. Add the Parmesan in small additions, stirring vigorously as each addition melts. Continue for about 2 minutes, adding more pasta water if needed to make a glossy coating. Stir in the measured salt, tasting as you go.

  5. Divide among bowls and scatter the walnut-parsley mixture over the top. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Parmesan & Pepper Spaghetti with Walnut-Parsley Crunch

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Black pepper spaghetti in a silky Parmesan sauce, topped with toasted walnuts and fresh parsley.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    16 oz spaghetti
  •  
    ¼ cup finely chopped flat-leaf parsley
  •  
    ¼ cup toasted walnuts chopped
  • 2 tablespoons olive oil
  •  
    2 ½ teaspoons coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • 4 oz Parmesan finely grated; about 1 1/2 cups
  • ¾ teaspoon kosher salt plus salt for the pasta water

Equipment

Saucepan
Saucepan
Large stockpot
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring 3 quarts of salted water to a boil in a large saucepan. Cook the spaghetti to al dente according to its package. Keep the pasta and its cooking water in the pan until the sauce is ready.
  2. Mix the parsley and toasted walnuts in a small bowl. In a separate large pot, warm the olive oil over medium heat. Stir in the black pepper for 30–60 seconds, until fragrant, then turn off the heat.
  3. Use tongs to move the spaghetti into the pepper oil. Add 1 1/4 cups of the hot pasta water and the butter. Stir continuously for about 1 minute.
  4. Add the Parmesan in small additions, stirring vigorously as each addition melts. Continue for about 2 minutes, adding more pasta water if needed to make a glossy coating. Stir in the measured salt, tasting as you go.
  5. Divide among bowls and scatter the walnut-parsley mixture over the top. Serve immediately.

Notes

Finely grate the Parmesan so it melts more readily. Add it gradually with the pot off the heat to reduce clumping.
For a vegetarian version, choose Parmesan-style cheese made with vegetarian rennet.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Golden Chicken, Chickpea & Spinach Soup

Dinner · Lunch

Golden Chicken, Chickpea & Spinach Soup

A pot of chicken soup gets a golden broth from turmeric and a fresh finish from lemon. Chickpeas make it substantial, while spinach goes in at the end so it keeps its color.
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Total
35 minutes
Serves
4 servings

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About this recipe.

Chicken thighs and chickpeas in a ginger, coriander and turmeric broth, finished with spinach and lemon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt
  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 cup thinly sliced carrots (about 3 small carrots)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 tablespoon grated fresh ginger
  • 1 15-oz can chickpeas (drained and rinsed)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 cups baby spinach

A little spice, plenty of comfort

Coriander and ginger give the broth depth without a long ingredient list. Shredding the cooked thighs distributes the chicken throughout the soup, so each spoonful gets a mix of chicken, chickpeas and greens.

At the table

Serve in deep bowls with bread or warm flatbread for dipping into the broth.

The cooking plan

How to make Golden Chicken, Chickpea & Spinach Soup.

  1. Combine the coriander, turmeric and salt, then coat the chicken thighs with the mixture. Heat the oil in a large pot over medium-high heat. Add the chicken and leave it undisturbed for about 4 minutes to brown one side. Move it briefly to a plate; it will finish cooking in the broth.

  2. Add the carrots to the same pot and stir for about 2 minutes. Add the garlic and ginger and cook, stirring, for about 1 minute. Return the chicken and any juices promptly, then add the chickpeas, broth and lemon zest.

  3. Bring to a boil, lower the heat and cover. Simmer for about 15 minutes, until the carrots are tender and the chicken reaches 165°F in its thickest part.

  4. Lift the cooked chicken onto a clean plate and shred into bite-size pieces. Return it to the pot with the lemon juice and spinach. Stir for about 1 minute, just until the leaves wilt, then serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Golden Chicken, Chickpea & Spinach Soup

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Chicken thighs and chickpeas in a ginger, coriander and turmeric broth, finished with spinach and lemon.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 teaspoons ground coriander
  • Golden yellow ground turmeric in a small white prep bowl1 teaspoon ground turmeric
  • ¾ teaspoon kosher salt
  •  
    1 lb boneless skinless chicken thighs
  • 2 tablespoons olive oil
  •  
    1 cup thinly sliced carrots about 3 small carrots
  •  
    1 tablespoon minced garlic about 3 cloves
  •  
    1 tablespoon grated fresh ginger
  •  
    1 15-oz can chickpeas drained and rinsed
  • 4 cups low-sodium chicken broth
  • Finely grated yellow lemon zest beside a partly zested lemon1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 cups baby spinach

Equipment

Large stockpot
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the coriander, turmeric and salt, then coat the chicken thighs with the mixture. Heat the oil in a large pot over medium-high heat. Add the chicken and leave it undisturbed for about 4 minutes to brown one side. Move it briefly to a plate; it will finish cooking in the broth.
  2. Add the carrots to the same pot and stir for about 2 minutes. Add the garlic and ginger and cook, stirring, for about 1 minute. Return the chicken and any juices promptly, then add the chickpeas, broth and lemon zest.
  3. Bring to a boil, lower the heat and cover. Simmer for about 15 minutes, until the carrots are tender and the chicken reaches 165°F in its thickest part.
  4. Lift the cooked chicken onto a clean plate and shred into bite-size pieces. Return it to the pot with the lemon juice and spinach. Stir for about 1 minute, just until the leaves wilt, then serve.

Notes

The initial browning step does not cook the chicken through. Return it to the broth promptly and use 165°F as the doneness check.

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Smoky Salmon & Potatoes with Orange-Avocado Salsa

Dinner · Main Dishes

Smoky Salmon & Potatoes with Orange-Avocado Salsa

The potatoes get a head start in the oven, leaving time to prepare the salmon and a juicy citrus topping. Smoked paprika connects the roasted fish and potatoes, while orange, avocado and lime keep the plate lively.
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Total
40 minutes
Serves
4 servings

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About this recipe.

Paprika-roasted salmon and golden potatoes with a fresh orange, avocado and lime topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 navel oranges
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 24 oz baby Yukon Gold potatoes (halved)
  • 1 1/2 teaspoons kosher salt (divided)
  • 4 6-oz fillets skin-on salmon (patted dry)
  • 2 avocados (chopped)
  • 1/2 cup loosely packed cilantro leaves
  • 1/4 cup fresh lime juice

Roast first, refresh at the end

Giving the potatoes their own roasting time keeps the fish from overcooking while they soften. The uncooked citrus topping adds texture and juice after the tray comes out of the oven.

At the table

Serve the fish and potatoes together, with the orange-avocado mixture spooned over each plate.

The cooking plan

How to make Smoky Salmon & Potatoes with Orange-Avocado Salsa.

  1. Heat the oven to 425°F. Finely grate 1 teaspoon of zest from one orange into a small bowl. Cut away the peel and white pith from both oranges, cut out the segments and collect them in a separate bowl. Mix the olive oil, paprika and oregano into the zest.

  2. Toss the potatoes with 2 tablespoons of the seasoned oil and 3/4 teaspoon salt on a large lined rimmed baking sheet. Roast for about 25 minutes, until golden and nearly tender.

  3. Season the salmon with 1/2 teaspoon salt and rub with the remaining seasoned oil, about 1 1/2 tablespoons. Set the fillets skin-side down beside the potatoes. Continue roasting, checking from 12 minutes, until the thickest part of the salmon reaches 145°F. Thickness affects the cooking time.

  4. Gently combine the orange segments with the avocado, cilantro, lime juice and remaining 1/4 teaspoon salt. Spoon the mixture over the salmon and potatoes to serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Smoky Salmon & Potatoes with Orange-Avocado Salsa

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Paprika-roasted salmon and golden potatoes with a fresh orange, avocado and lime topping.
Print Recipe
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 navel oranges
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  •  
    24 oz baby Yukon Gold potatoes halved
  • 1 ½ teaspoons kosher salt divided
  •  
    4 6-oz fillets skin-on salmon patted dry
  •  
    2 avocados chopped
  •  
    ½ cup loosely packed cilantro leaves
  • ¼ cup fresh lime juice

Equipment

Instant-read thermometer
Knife and cutting board
Box grater
Mixing Bowls (Set)
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Finely grate 1 teaspoon of zest from one orange into a small bowl. Cut away the peel and white pith from both oranges, cut out the segments and collect them in a separate bowl. Mix the olive oil, paprika and oregano into the zest.
  2. Toss the potatoes with 2 tablespoons of the seasoned oil and 3/4 teaspoon salt on a large lined rimmed baking sheet. Roast for about 25 minutes, until golden and nearly tender.
  3. Season the salmon with 1/2 teaspoon salt and rub with the remaining seasoned oil, about 1 1/2 tablespoons. Set the fillets skin-side down beside the potatoes. Continue roasting, checking from 12 minutes, until the thickest part of the salmon reaches 145°F. Thickness affects the cooking time.
  4. Gently combine the orange segments with the avocado, cilantro, lime juice and remaining 1/4 teaspoon salt. Spoon the mixture over the salmon and potatoes to serve.

Notes

The 40-minute timing is a guide; allow longer if the fish needs more time to reach 145°F.
Mix the avocado topping close to serving so the pieces hold their shape.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Crispy Tofu Bowls with Peanut-Lime Sauce

Dinner · Lunch

Crispy Tofu Bowls with Peanut-Lime Sauce

Crisp-edged tofu, tangy cucumbers and a generous peanut sauce turn a bowl of rice into dinner. Start the rice and tofu first, then use their cooking time to mix the pickles and sauce.
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Total
35 minutes
Serves
4 servings

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About this recipe.

Oven-crisped tofu over lime-scented rice with quick cucumber pickles and a ginger-peanut sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Rice and tofu

  • 1 cup uncooked basmati rice
  • 1 14-oz package extra-firm tofu (drained)
  • 1 tablespoon cornstarch
  • 2 teaspoons canola oil
  • 1 tablespoon finely grated lime zest

Quick cucumber pickles

  • 1/2 cup seasoned rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 cup thinly sliced Persian cucumbers (about 2 cucumbers)

Peanut sauce

  • 1/2 cup creamy peanut butter
  • 5 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 1/2 teaspoons honey or maple syrup
  • 3 tablespoons fresh lime juice

To serve

  • sliced scallions and chopped peanuts (optional, for serving)

Build each bowl in layers

Keep the pickles, rice and tofu separate until serving. The cucumber brings acidity, the lime zest perfumes the rice and the sauce ties everything together without soaking away all the tofu’s crisp edges.

At the table

Put the extra sauce on the table so everyone can add their own finishing drizzle.

The cooking plan

How to make Crispy Tofu Bowls with Peanut-Lime Sauce.

  1. Heat the oven to 400°F and line a baking sheet with parchment rated for that temperature. Cook the rice according to its package directions, then fluff with a fork and fold in the lime zest.

  2. Wrap the drained tofu in a clean towel and gently press out excess water. Cut into 3/4-inch cubes. Toss with the cornstarch and oil, spread in one layer on the prepared sheet and bake for about 25 minutes, until golden with crisp edges.

  3. Stir the seasoned vinegar and crushed red pepper together in a small bowl. Add the cucumber slices and leave them to pickle while the tofu cooks.

  4. Whisk the peanut butter, water, soy sauce, ginger, sweetener and lime juice until smooth. Toss the hot tofu with 1/4 cup of this sauce.

  5. Divide the rice among bowls. Add tofu and the cucumber pickles, lifting them out of their liquid. Finish with more peanut sauce and the optional scallions and peanuts.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Crispy Tofu Bowls with Peanut-Lime Sauce

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Oven-crisped tofu over lime-scented rice with quick cucumber pickles and a ginger-peanut sauce.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Rice and tofu
  •  
    1 cup uncooked basmati rice
  •  
    1 14-oz package extra-firm tofu drained
  • 1 tablespoon cornstarch
  • 2 teaspoons canola oil
  •  
    1 tablespoon finely grated lime zest
Quick cucumber pickles
  •  
    ½ cup seasoned rice vinegar
  • ¼ teaspoon crushed red pepper
  •  
    1 cup thinly sliced Persian cucumbers about 2 cucumbers
Peanut sauce
  •  
    ½ cup creamy peanut butter
  • 5 tablespoons water
  • 2 tablespoons soy sauce
  •  
    1 tablespoon grated fresh ginger
  •  
    1 ½ teaspoons honey or maple syrup
  • 3 tablespoons fresh lime juice
To serve
  •  
    sliced scallions and chopped peanuts optional, for serving

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F and line a baking sheet with parchment rated for that temperature. Cook the rice according to its package directions, then fluff with a fork and fold in the lime zest.
  2. Wrap the drained tofu in a clean towel and gently press out excess water. Cut into 3/4-inch cubes. Toss with the cornstarch and oil, spread in one layer on the prepared sheet and bake for about 25 minutes, until golden with crisp edges.
  3. Stir the seasoned vinegar and crushed red pepper together in a small bowl. Add the cucumber slices and leave them to pickle while the tofu cooks.
  4. Whisk the peanut butter, water, soy sauce, ginger, sweetener and lime juice until smooth. Toss the hot tofu with 1/4 cup of this sauce.
  5. Divide the rice among bowls. Add tofu and the cucumber pickles, lifting them out of their liquid. Finish with more peanut sauce and the optional scallions and peanuts.

Notes

Seasoned rice vinegar already contains sugar and salt; it is different from plain rice vinegar.
Choose maple syrup rather than honey if you want a plant-based version. Check the soy sauce label if avoiding gluten.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Salami & Fennel Pizza with Lemon Ricotta

Dinner · Main Dishes

Salami & Fennel Pizza with Lemon Ricotta

This pizza puts salty salami and thinly sliced fennel over a simple tomato-and-mozzarella base. Lemon ricotta goes on after baking, giving the hot, crisp crust a creamy finish.
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Total
35 minutes
Serves
4 servings

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About this recipe.

A sheet-pan pizza with salami, shaved fennel, mozzarella and cool dollops of lemon ricotta.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 tablespoons olive oil (for the pan)
  • 1 lb prepared pizza dough (at room temperature)
  • 1/2 cup pizza or marinara sauce
  • 4 oz low-moisture part-skim mozzarella (shredded; about 1 cup)
  • 1/2 cup very thinly sliced fennel (reserve fronds for serving)
  • 1/3 cup hot pickled cherry peppers (drained and chopped; optional)
  • 12 thin slices salami (such as soppressata; about 1 1/2 oz)
  • 1/2 cup whole-milk ricotta (about 4 1/2 oz)
  • 2 teaspoons finely grated lemon zest

A fresh finish for a rich pizza

Paper-thin fennel softens in the oven while retaining its gentle anise flavor. Adding ricotta at the end keeps the lemon bright and gives each slice a contrast of hot crust and cool cheese.

At the table

Cut into squares for sharing, or serve larger slices with a crisp green salad.

The cooking plan

How to make Salami & Fennel Pizza with Lemon Ricotta.

  1. Set an oven rack in the lower third and heat the oven to 500°F. Coat a large rimmed baking sheet with the olive oil.

  2. Stretch the dough across the sheet into a large oval or rectangle. If it keeps shrinking, cover it and give it a few minutes to relax before stretching again.

  3. Spread the sauce over the dough. Scatter on the mozzarella, fennel and optional peppers, then arrange the salami over the top. Bake for about 12 minutes, checking for a browned edge and crisp crust.

  4. Mix the ricotta with the lemon zest while the pizza bakes. Spoon small dollops onto the finished pizza, scatter over fennel fronds and slice.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Salami & Fennel Pizza with Lemon Ricotta

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A sheet-pan pizza with salami, shaved fennel, mozzarella and cool dollops of lemon ricotta.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ½ tablespoons olive oil for the pan
  •  
    1 lb prepared pizza dough at room temperature
  •  
    ½ cup pizza or marinara sauce
  •  
    4 oz low-moisture part-skim mozzarella shredded; about 1 cup
  •  
    ½ cup very thinly sliced fennel reserve fronds for serving
  •  
    ⅓ cup hot pickled cherry peppers drained and chopped; optional
  •  
    12 thin slices salami such as soppressata; about 1 1/2 oz
  •  
    ½ cup whole-milk ricotta about 4 1/2 oz
  • Finely grated yellow lemon zest beside a partly zested lemon2 teaspoons finely grated lemon zest

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Set an oven rack in the lower third and heat the oven to 500°F. Coat a large rimmed baking sheet with the olive oil.
  2. Stretch the dough across the sheet into a large oval or rectangle. If it keeps shrinking, cover it and give it a few minutes to relax before stretching again.
  3. Spread the sauce over the dough. Scatter on the mozzarella, fennel and optional peppers, then arrange the salami over the top. Bake for about 12 minutes, checking for a browned edge and crisp crust.
  4. Mix the ricotta with the lemon zest while the pizza bakes. Spoon small dollops onto the finished pizza, scatter over fennel fronds and slice.

Notes

The dough should be at room temperature before stretching.
Use a metal baking sheet rated for 500°F.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Coconut Squash & Plantain Soup with Pickled Apple

Dinner · Lunch

Coconut Squash & Plantain Soup with Pickled Apple

Sweet squash and a very ripe plantain make a rich base for this coconut soup. Ginger, garlic and Scotch bonnet bring the warmth; a quick apple-and-shallot topping gives every bowl a bright, crunchy finish.
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Serves
4 servings

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About this recipe.

A smooth coconut soup with butternut squash, ripe plantain and Scotch bonnet heat, finished with crisp pickled apple.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (chopped)
  • 10 garlic cloves
  • 1 2-inch piece fresh ginger (peeled and finely chopped)
  • 1/2 small Scotch bonnet or habanero chile (stem removed)
  • kosher salt (to taste)
  • 1 medium butternut squash (about 2 lb; peeled, seeded and cut into 2-inch pieces)
  • 1 very ripe plantain (peeled and chopped)
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups unsweetened coconut milk

Pickled apple

  • 1 green apple (thinly sliced)
  • 1 small shallot (thinly sliced)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1/3 cup cilantro leaves and tender stems

Sweet, spicy and sharp in one bowl

The plantain helps give the soup body without cream. Keep the apple topping separate until serving so its crunch stands out against the smooth squash.

At the table

Serve in wide bowls with the apple scattered across the surface. Bread on the side is useful for the last spoonfuls.

The cooking plan

How to make Coconut Squash & Plantain Soup with Pickled Apple.

  1. Warm the soup oil in a large, heavy pot over medium-high heat. Add the onion, garlic, ginger and chile with salt to taste. Stir frequently for 8–10 minutes, until the onion has softened and become translucent.

  2. Stir in the squash and plantain. Cook for about 5 minutes, turning the pieces occasionally, until they begin to color. Pour in the broth and coconut milk and bring to a boil. Lower the heat and simmer gently for 20–25 minutes, until the squash is easily pierced.

  3. Blend the soup until smooth with an immersion blender, keeping the blade submerged. Add a little water if it needs loosening, then taste and adjust the salt. If using a countertop blender, follow its hot-liquid instructions and blend in small batches without sealing in steam.

  4. Combine the apple, shallot, vinegar, topping oil and measured topping salt in a bowl. Leave for at least 5 minutes, then fold in the cilantro just before serving.

  5. Spoon the soup into bowls and add the pickled apple mixture on top.

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Coconut Squash & Plantain Soup with Pickled Apple

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A smooth coconut soup with butternut squash, ripe plantain and Scotch bonnet heat, finished with crisp pickled apple.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Caribbean-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 10 garlic cloves
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece fresh ginger peeled and finely chopped
  •  
    ½ small Scotch bonnet or habanero chile stem removed
  • kosher salt to taste
  •  
    1 medium butternut squash about 2 lb; peeled, seeded and cut into 2-inch pieces
  •  
    1 very ripe plantain peeled and chopped
  •  
    4 cups low-sodium chicken or vegetable broth
  •  
    2 cups unsweetened coconut milk
Pickled apple
  •  
    1 green apple thinly sliced
  • Whole, halved and chopped pink shallots1 small shallots thinly sliced
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • ⅓ cup cilantro leaves and tender stems

Equipment

Large stockpot
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the soup oil in a large, heavy pot over medium-high heat. Add the onion, garlic, ginger and chile with salt to taste. Stir frequently for 8–10 minutes, until the onion has softened and become translucent.
  2. Stir in the squash and plantain. Cook for about 5 minutes, turning the pieces occasionally, until they begin to color. Pour in the broth and coconut milk and bring to a boil. Lower the heat and simmer gently for 20–25 minutes, until the squash is easily pierced.
  3. Blend the soup until smooth with an immersion blender, keeping the blade submerged. Add a little water if it needs loosening, then taste and adjust the salt. If using a countertop blender, follow its hot-liquid instructions and blend in small batches without sealing in steam.
  4. Combine the apple, shallot, vinegar, topping oil and measured topping salt in a bowl. Leave for at least 5 minutes, then fold in the cilantro just before serving.
  5. Spoon the soup into bowls and add the pickled apple mixture on top.

Notes

Choose a soft plantain with dark yellow and black skin. A firm green plantain will not give this soup the same sweetness.
The salt listed for the apple topping is separate from the soup seasoning. Diamond Crystal and Morton are not interchangeable by volume.
No complete preparation time is specified. The soup includes 8–10 minutes for the aromatics, about 5 minutes for the vegetables and 20–25 minutes of simmering, plus chopping and blending.

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