Within five minutes, freshly fallen snow transformed to ice cream! fun to do with children. There are numerous topping/mix-in options. Along with chocolate chips, fresh fruit is a terrific addition to snow cream.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 1 large Blue Hubbard squash
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 (2 inch) piece ginger, peeled and minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
- 3 cups vegetable broth
- 1 (14 ounce) can full-fat coconut milk
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.
- Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
- Use a spoon to scoop out squash flesh or peel off skin and rough chop into small pieces; add to onion mixture in the pot. Pour in broth and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes.
- Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Allow to cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.
- You can also use an immersion blender to purée soup.
Reviews
love it!
Reminds me a lot of of curry sauce.