Curried Butternut Squash Soup

 

Messy

I love fresh soup and I’m convinced it cures almost everything. This one is made without any stock so it is quick and easy and a good way to eat lots of vegetables. I give it to Josie in a cup so she can get more down faster since these days her butt is only in the chair for about 20 seconds before she decides she’s completely through and I have to go back to reading her fish book while she asks me if each fish is happy or sad and why or why not, and if, in fact, the bubbles are happy or sad, and I have to explain why the bubbles don’t have feelings while wondering if I should just give up and tell her the bubbles are happy and be done with it.

Anyhoo, the soup is good. Lots of veggies eaten quickly. It’s also easy and yummy. I’m not super-fond of curry so I use half of the recommended amount. It’s from the Café Flora Cookbook. They recommend toasting and grinding your own spices. Yeah, that would be nice. I just use regular ground spices and it works well enough.   

Ingredients

  • 1 medium butternut squash (2.5-3 pounds)
  • 1 tablespoon vegetable oil
  • 1 large yellow onion minced
  • salt
  • 4 cloves minced garlic
  • 2 tablespoons minced, peeled, fresh ginger
  • 2 tablespoons curry (I only use 1)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 (14-ounce) cans coconut milk
  • 1 tablespoon fresh lime juice
  • Optional: pinch of cayenne pepper or hot sauce

Instructions

  1. Peel the squash and cut it in half. Remove the seeds, and cut squash into 1 to 2 inch chunks.
  2. Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion and 1/2 teaspoon salt, and saute until the onion is soft and translucent, about 10 minutes, stirring several times. Add the garlic and ginger, and cook 2 minutes more.
  3. Add the curry powder, cumin and coriander, and sautee for 15 seconds, stirring constantly. Add 4 cups of water, the squash, and bay leaf and bring to a boil. Lower the heat and cook, covered, at a low boil until the squash is soft, about 20 minutes.
  4. Remove the bay leaf and puree the soup in batches in a blender, being careful to fill the blender jar no more than halfway.
  5. Return the pureed soup to the pot, add the coconut milk, and bring just to a boil. Take the soup off the heat, add the lime juice, and salt to taste. Add cayenne or hot sauce if you want and serve.

3 thoughts on “Curried Butternut Squash Soup

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