Name: Creamy Butternut Squash and Plantain Soup
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion, chopped; 10 garlic cloves; 1 2" piece ginger, peeled, finely chopped; ½ small Scotch bonnet or habanero chile, stem removed; Kosher salt; 1 medium butternut squash (about 2 lb.), peeled, halved, seeds removed, flesh cut into 2" pieces; 1 ripe plantain, peeled, chopped; 4 cups low-sodium chicken or vegetable broth; 2 cups unsweetened coconut milk (from two 13.5-oz. cans); 1 green apple, thinly sliced; 1 small shallot, thinly sliced; 2 Tbsp. apple cider vinegar; 2 Tbsp. extra-virgin olive oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ⅓ cup cilantro leaves with tender stems

A bowl of Creamy Butternut Squash and Plantain Soup in a terracotta bowl with green apple toppings

Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin

Chef Gregory Gourdet puts a spin on the beloved winter favorite butternut squash soup with ginger and habanero, adding warmth and spice and making it extra comforting. His take also includes plantains, which add a hint of sweetness and a silky texture. Be sure to use very ripe plantains which are yellow and soft when gently pressed; using green plantains will give your soup a raw aftertaste. A cool and crunchy garnish of green apples and shallots offers a fresh and tangy contrast to the warm soup. Enjoy as a main or side on your dinner table on a busy weeknight or during the holiday season.

What you’ll need

Dutch Oven
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Immersion Blender
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Vegetable Peeler
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Recipe notes