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.
- 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
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- 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.
- In a large pot, heat in the veggie broth over medium heat. Combine about 1/2 the can of coconut milk.
- 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.
- Add the puree to the broth and stir to combine. Gently heat without boiling
- 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)