Coconut Curry Butternut Squash Soup
I think Fall has to be my favorite season. Not too hot, not too cold (except at night in our lovely hometown), beautiful foliage and some of my favorite seasonal produce like pumpkin, squash, cranberries, pears etc. So I will make it my business to use as much pumpkin and squash in as many recipes as I can this Fall and I've already made a list of ideas that will find its way to this blog- so if you aren't a fan of the orange veggies, consider yourself warned. Is it embarrassing to admit that thinking of what to make with pumpkin and squash has kept me up at night? Well, something about being exhausted but having gourds on your mind makes for great recipe ideas. This one was born around 1 am and I'm super proud of it. I love the exotic-ness of adding the coconut milk while still getting the down home comfort feel of a soup and adding curry with the coconut is just like peas and carrots- destined for each other. The result is a creamy, slightly sweet and mildly spicy soup that just hits home. Enjoy!
1 small onion, diced
1 clove garlic, diced
1 Tbl olive oil
2 butternut squash, peeled, seeded and cubed
8 cups chicken stock or 8 cups water and chicken buillon
11/2 Tbl curry
1 can coconut milk (NOT cream of coconut)
3 Tbl brown sugar
salt and pepper to taste
Saute the onion and garlic in the tablespoon of oil until the onions are translucent. Add the squash cubes, stock, curry, coconut milk, brown sugar and salt and pepper. Bring to a boil and reduce to a simmer and cook over low heat until the squash is cooked through about an hour. Blend with an immersion blender and serve.
1 small onion, diced
1 clove garlic, diced
1 Tbl olive oil
2 butternut squash, peeled, seeded and cubed
8 cups chicken stock or 8 cups water and chicken buillon
11/2 Tbl curry
1 can coconut milk (NOT cream of coconut)
3 Tbl brown sugar
salt and pepper to taste
Saute the onion and garlic in the tablespoon of oil until the onions are translucent. Add the squash cubes, stock, curry, coconut milk, brown sugar and salt and pepper. Bring to a boil and reduce to a simmer and cook over low heat until the squash is cooked through about an hour. Blend with an immersion blender and serve.
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