Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 500 grams of butternut squash into 2-centimeter cubes, mince 4 garlic cloves, grate a 2-centimeter piece of fresh ginger, thinly slice 3 scallions, and finely chop 0.25 cup of fresh cilantro, removing the seeds and membranes from 0.5 scotch bonnet pepper if desired for less heat.

2. 2

   In a large pot or Dutch oven, combine 400 ml of full-fat coconut milk, 500 ml of vegetable broth, 60 ml of lime juice, the minced garlic, grated ginger, and 3 fresh thyme sprigs; bring the mixture to a gentle simmer over medium heat, stirring occasionally.

3. 3

   Carefully add the diced 500 grams of butternut squash to the simmering liquid and poach for 10-12 minutes, or until the squash is tender-crisp but not mushy, maintaining a low, gentle simmer.

4. 4

   Season the 600 grams of snapper fillets with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper on both sides, then gently place them into the simmering broth with the squash.

5. 5

   Poach the snapper fillets for 6-10 minutes, depending on their thickness, until they are opaque and cooked through, ensuring not to overcrowd the pot; you may need to poach in batches.

6. 6

   Stir in the sliced 3 scallions, chopped 0.25 cup of fresh cilantro, and the prepared 0.5 scotch bonnet pepper into the broth during the last minute of cooking, and taste to adjust seasoning as needed.

7. 7

   Carefully ladle the poached snapper and butternut squash into shallow bowls, ensuring each serving gets plenty of the fragrant coconut-lime broth, and serve immediately as a hearty and flavorful dinner.