An absolute favorite winter vegetable of mine is butternut squash. It’s golden flesh just begs to be blended with savory flavors! When the mood strikes I may combine it with sage and chopped pancetta…..apples and maple…..rosemary and garlic…..or CURRY! Slicing and dicing a butternut squash can be a challenge without a little muscle behind it, but now you can find cubed butternut squash in the refrigerator section of many grocery stores. Inspired by the clouds rolling in overhead I feel the need for a warm bowl of soup! Let me know what you think!
Vegetarian or Not Coconut Curry Butternut Squash Soup
2 Tbsp. olive oil
1 butternut squash, peeled, seeded, and cubed
1 box vegetable or chicken broth
1 onion, chopped
2 large carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder
½ cup coconut milk, freeze remainder in ice cube trays for later use
¼ cup cilantro or Basil to finish
Salt and Pepper to taste
Sauté carrots and onion in olive oil for 5 minutes. Add butternut squash and garlic and sauté for an addition 5 minutes. Add broth and bring to a boil. Reduce temperature and add curry powder. Simmer for 20 minutes or until squash is tender. Either in a blender or with a blending tool purée soup. Stir in coconut milk, season with S&P, and serve with fresh herbs on top. Enjoy!
Soup can be prepared in a crockpot for 6-8 hours on low. Add coconut milk right before serving.Just Wendy Jo