Butternut Squash Soup with Coconut and Ginger
Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness. Warming Soup Recipes
The soup can be refrigerated for up to 2 days.
An immersion blender has a long handle and a whirring blade at the bottom that allows you to puree soups right in the pot. Immersion blenders eliminate the need to transfer soup from the pot to a blender and back again. Plus, they're easy to clean. Braun makes a number of good immersion blenders, and we also like Cuisinart's Quick Prep model. Be sure to keep the immersion blender submerged while it's running, or you'll spray soup all over your kitchen!