Pura Vida Soup of Butternut Squash and Plantain
Discover the Longevity Secret of Nicoya in Your Kitchen
Welcome to a culinary journey that will transport your senses straight to the heart of Nicoya, Costa Rica—one of the world’s famed Blue Zones where people live longer, healthier lives. Inspired by the wholesome, vibrant diets of Nicoyans, this Creamy Butternut Squash, Tomato, Plantain, and Bean Soup is more than just a meal; it’s a plunge into a tradition where every ingredient matters and every bite tells a story.
Nicoya is not only known for its picturesque landscapes but also for a diet that is deeply intertwined with nature, featuring an array of locally-sourced, fresh ingredients known to promote health and longevity. This recipe brings together the sweetness of butternut squash, the slight tang of ripe tomatoes, and the unique texture of plantains to create a soup that’s comforting, nutritious, and bursting with flavor.
Whether you’re a culinary expert or a beginner looking to spice up your cooking repertoire, this soup is designed to be straightforward, satisfying, and healthy. It’s vegan, creamy without the cream, and infused with spices that will warm you up from the inside out. Join me as we delve into the simplicity and complexity of Nicoyan cuisine with this delightful soup that promises not just a meal but a notable rise in your cooking experience.
Ingredients
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 ripe plantains, peeled and sliced
• 3 large tomatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (400 ml) coconut milk
• 2-3 cups vegetable broth (adjust based on desired soup thickness)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons coconut oil or olive oil
• Juice of 1 lime
Instructions
1. Prepare Vegetables and Beans: Ensure the butternut squash is cubed into smaller pieces to facilitate blending later.
2. Sauté and Simmer: Sauté the onions, garlic, and bell pepper, then add the spices, butternut squash, and tomatoes. Pour in the coconut milk and vegetable broth (starting with 2 cups, adding more if needed). Bring to a gentle boil, then reduce to a simmer.
3. Cook Until Tender: Allow the mixture to simmer until the butternut squash is very tender, about 25-30 minutes. The softer the squash, the smoother your soup will be.
4. Add Plantains: Add the sliced plantains to the pot, cooking until the plantains are tender, about 10 more minutes.
5. Blend the Soup: Using an immersion blender (or transferring to a blender in batches), puree the soup until completely smooth. If the soup is thicker than you’d like, you can add more vegetable broth until your desired consistency is reached.
6. Season and Serve: Stir in the lime juice and adjust seasoning with salt and pepper as needed. Heat through once more, ensuring the soup is well mixed and heated evenly.
7. Garnish: Serve the soup hot, garnished with fresh cilantro or a picadillo. Optionally, a dollop of coconut cream or a sprinkle of chili flakes can add an extra touch of flavor and presentation.
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