Recipe by Chef Danio Somoza, 99 Sea Level
1 small butternut squash, halved and seeded (about 1½ lbs)
2 tsp olive oil
1 tsp salt (optional)
1 pinch ground black pepper
½ cup diced carrots
½ cup diced celery
½ tsp curry
3 cloves garlic, minced
½ small onion, diced
2 cups unsalted lobster broth
6 oz coconut milk
1 Tbsp fresh flat-leaf parsley leaves, chopped
1 qt heavy whipping cream
Use caution when blending hot liquids.
Preheat the oven to 400° and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt (if using) and the black pepper. Roast the squash until fork-tender, approximately 50 to 55 minutes. Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork-tender, about 5 minutes.
Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky.
Serve warm and garnish with a little chopped parsley.