Coconut Curry Squash Soup

I love nothing more than a nice hot bowl of soup in the fall and winter time. One of my favorites is squash soup. Instead of making a traditional squash soup, I decided to make something different and whipped up a pot of coconut curry soup. Hope you enjoy.

Coconut Curry Squash SoupIMG_20151103_220623

Ingredients

  • 1 4 lbs butternut squash, cut in half lengthwise and seeds scooped out
  • Olive oil or  coconut oil
  • 2 tbsp curry powder( you can start w/ 1 tablespoon since curry sometimes be overwhelming)
  • 6 cups of vegetable broth
  • 1 tsp salt
  • Freshly ground pepper to taste
  • 1 14-ounce can coconut milk

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. Lay squash on parchment paper. Pierce the flesh of the squash with a fork. I like to drizzle on a little oil and season with pepper and garlic powder(I sprinkled on a little cumin too) .Bake until flesh is very tender when pierced (takes about 1 hour) and then cool.
  3. In a large pot, heat in the veggie broth over medium heat. Combine about 1/2 the can of coconut milk.
  4. Once the squash has cooled down, scoop the flesh from the squash . Combine the squash with the 1/4  of the coconut milk and a ladle full of the broth in a blender (you may need to do this in batches)or you can add the squash and remaining coconut milk to the pot and combine with an immersion blender.
  5. Add the puree to the broth and stir to combine. Gently heat without boiling
  6. Heat the soup until it’s just hot. Ladle into bowls and serve

(I will probably edit this and add photos later this week of the step by step process)

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