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| It's Soup! |
I had a package of cubed butternut squash in the fridge and a can of light coconut milk in the pantry. Perfect inspiration for a silky smooth coconut curry butternut squash soup!
We like all things spicy, so this version uses hot Madras curry powder. Feel free to swap it out for a milder "regular" curry powder if heat is not your thing. I also use light coconut milk, but can only imagine how decadent it would be with the full-fat variety. Maybe we'll try that after the holiday food hangover has subsided!
Here's how I did it:
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| Pretty simple ingredients - keeping' it clean |
Ingredients:
- 1 package pre-cut butternut squash (about 6 cups, or 1 large butternut squash, peeled and cubed)
- 4 cups vegetable or chicken stock
- 1 can unsweetened light coconut milk
- 1 cup onion, rough chopped
- 1 medium carrot, rough chopped
- 1 large or 2 small cloves of garlic, rough chopped
- 1 TBS coconut oil
- 1 TBS + 1/2 tsp hot Madras curry powder (or regular curry if you don’t like heat)
- 1/2 tsp Kosher salt
- Roasted, salted pepitas (shelled pumpkin seeds) for garnish (optional)
Method:
- Heat the coconut oil a large pot over a medium/high heat, then add the onion, garlic and carrot until the onion is translucent. Season with the salt and sprinkle in the curry powder, string to combine and warm the spices through.
- Add the butternut squash and broth, bring to a boil and then cover the pot and lower the heat to low. Simmer for 7-8 minutes, or until the squash is fork tender. Then turn off the heat and cool for 10 minutes.
- Time to puree. I use a stick blender, but you can also puree in batches until smooth in a food processor or high powered blender. If you used a blender or food processor, add the puree back to the pot when done.
- Now shake the can of coconut milk to mix the contents and pour into the puree. Stir well to combine, add a bit more salt if needed. Warm over a low heat and serve with a scattering of pipits and crusty bread.
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| Leftovers! |
Enjoy!
