Chef Jaret’s Coconut Butternut Soup Recipe

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Chef Jaret Foster just dropped off some soup for the students that attended his last cooking class and IT…IS…AMAZING. Luckily, he shared the recipe with all of us, see below.

The class was great! We learned tips on chopping vegetables, holding a knife properly and learning the function of every type of knife.

Chef Jaret's Cooking class

It was hands-on learning as we chopped onion, carrots and celery making a mirepoix for chicken broth Chef Jaret provided.

Chef Jaret kept the class fun while answering all our questions. With his vast culinary knowledge and work experience, he has a wealth of knowledge and is a great teacher.

Some tips we learned from the cooking class:

  • Use cold water when making chicken broth.
  • Let hot foods cool down to room temperature before putting    them in the fridge. Hot foods will lower the temp. of your fridge    and can spoil any raw meat or other food you have near it.
  • Pinch your knife between your thumb and forefinger at the    base of the blade for safety and stability.
  • Save bones of all different types of meat in the freezer to    make a broth. Your broth doesn’t have to be bones of the    same type.
  • Cooked bones work for a broth just as well as uncooked.
  • The next cooking class will be Paleo Holiday Cooking on Nov. 15th. Sign up soon as spots are limited.

    Coconut-Butternut Soup

    1 – small butternut squash, peeled, seeded and cut into chunks (knife skills!)
    2 – whole cloves of garlic, unpeeled, top cut off
    1 – small onion, peeled and quartered
    1 – 2-3 inch piece fresh ginger, peeled and minced
    3 – stalks celery, chopped
    1 – 8 to 10 inch leek, thinly sliced
    1 cup white wine
    1-2 cups coconut milk
    2-4 tbs coconut oil
    1 tbs red curry paste + more to taste
    4 quarts of water or chicken stock

    Toss butternut, garlic cloves and onions with 2 tbs coconut oil and a good pinch of salt. Roast in a 300 degree oven until squash is tender and lightly browned (see photo) 30-45 minutes.

    In a large stock pot heat remaining coconut oil until shimmering and add leeks, ginger, & celery. Saute until tender and lightly caramelized. Deglaze with wine and add squash and water/stock to cover by 1 inch.

    When cool enough to handle, squeeze as much garlic out of the roasted cloves as possible into the the soup, discarding the spent skins. Simmer for 20 minutes on medium heat. Remove from heat and stir in coconut milk and curry paste.

    Working in batches, puree in blender adding water to thin to desired consistency. Adjust seasoning and enjoy!

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