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Ingredients
Soup
2 tablespoons extra-virgin olive oil
1 medium onion chopped
10 garlic cloves
1 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
1 small shallots 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
⅓ cup cilantro leaves and tender stems
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
