Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Curry Butternut Squash Soup

Posted Jan 08 2013 12:45am

Curry Butternut Squash Soup at Food Practice

I don’t remember ever having so many types of squash in my kitchen before.  This Fall and Winter season, I’ve lost count at how many butternut, acorn and sugar pumpkins we’ve gotten from our CSA, and it’s been challenging coming up with ways to eat them all.  Muffins, stuffed squash, quinoa salad dishes, pumpkin mash, sage butter steamed pumpkin… and on and on.

Right now, as I type this, I have two zucchinis, half of a sugar pumpkin, and FOUR good sized acorn squash on my counter.  And of course, before last night’s dinner, I also had a large butternut squash to the above mentioned bounty.

Butternut Squash at Food Practice

We’ve had big rains here, with even bigger winds.  The palm trees have been whipping hard around the house and I leave just enough windows open to feel cold.  It is, our Winter.  And come on!  You know I love me some Winter soups.

A friend had planted the seed in my head for a pumpkin curry soup not a few days prior, and Curry Butternut Squash Soup for dinner it would be!

Note:  There are several possible substitutions in this recipe.  Play with it, make it yours.

  • 2 Tbls Butter
  • 1 cup diced onion
  • 4 cloves minced garlic
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp tumeric
  • 1/2 tsp pumpkin spice
  • 1/2 tsp cumin
  • 1 3/4 cups of coconut milk, full fat
  • 3 cups of both ( I recommend veggie broth, but I actually didn’t have any on hand and so I used 3 cups of water mixed with 2 tbls of Nutritional Yeast.)
  • 2 cups steamed and mashed butternut squash (you can use sugar pumpkin, or acorn as well, but the acorn won’t be as sweet as the other two)
  • Several springs of fresh thyme
  • a small avocado or more depending on how many you are serving

1.  Melt the butter and cook the garlic and onions in a pot until the onions begin to turn a bit translucent on medium heat.

2.  Add the spices, mix and cook for another minute.

3.  Add the broth and the butternut squash, bringing it to a simmer and cook uncovered for about 15 – 20 minutes.  This makes your house smell so good!

4.  Stir in the coconut mild a few minutes before turning off the heat.

5.  Place cut up avocado, at the base of each empty bowl.  I love avo, and add a generous amount to my soup!  Ladle in the soup and top with some fresh thyme leaves.

This batch should serve 4 easily.

Post a comment
Write a comment:

Related Searches