Ginger, coconut milk take soup from basic to brilliant

He garnishes the soup with Minted Lime Cream and sweet and spicy pumpkin seeds.

Canoe’s Curried Butternut Squash Soup

1 tablespoon unsalted butter

1 small onion, diced

2 tablespoons peeled and chopped ginger

2 garlic cloves

8 cups roughly cut peeled and seeded butternut squash

4 cups chicken stock, or as needed

1 cup coconut milk

Salt and pepper

In a large saucepan, melt butter over medium heat. Add onion, ginger and garlic and cook until onion is translucent, about 5 minutes. Add squash and chicken stock. Vegetables should be covered by an inch of liquid, so use more or less stock as needed. Simmer 20 minutes or until squash is tender. Add coconut milk and bring to a boil. Remove from heat. Using an immersion blender, puree soup. Taste for seasoning. If too thick, add additional chicken stock. Makes: 8 cups

Per half cup: 80 calories (percent of calories from fat, 47), 1 gram protein, 10 grams carbohydrates, 2 grams fiber, 4 grams fat (4 grams saturated), 2 milligrams cholesterol, 542 milligrams sodium.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.

RELATED:

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.