Creamy Butternut Squash and Plantain Soup

Soup

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 medium onion, chopped, 10 garlic cloves, one 2″ piece ginger, peeled, finely chopped, and ½ small Scotch bonnet or habanero chile, stem removed, and season generously with kosher salt. Cook, stirring often, until onion is translucent and softened, 8–10 minutes.

Step 2

Add 1 medium butternut squash (about 2 lb.), peeled, halved, seeds removed, flesh cut into 2″ pieces, and 1 ripe plantain, peeled, chopped, to pot and cook, stirring occasionally, until turning golden, about 5 minutes. Add 4 cups low-sodium chicken or vegetable broth and 2 cups unsweetened coconut milk (from two 13.5-oz. cans) and bring to a boil. Reduce heat and simmer gently until squash is tender and liquid has reduced slightly, 20–25 minutes.

Step 3

Using an immersion blender, purée soup in pot, adding more water to thin to desired consistency if needed, until smooth. (If you don’t have an immersion blender, working in batches, carefully blend soup in a regular blender, adding water as needed.) Taste soup and season with more salt if needed.

Do ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.

Pickled apple and assembly

Step 4

Toss 1 green apple, thinly sliced, 1 small shallot, thinly sliced, 2 Tbsp. apple cider vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine and let sit 5 minutes.

Step 5

Just before serving, add ⅓ cup cilantro leaves with tender stems to pickled apple and toss to combine. Ladle soup into bowls and top each with some pickled apple.