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Wednesday, December 21, 2011

Curry Coconut Butternut Squash Soup

There's a butternut squash just lying around and you're not sure what to make. You love butternut squash soup but you crave something new. This recipe is just that.

1/3 or 1/2 butternut squash
1 small white onion or 1/2 medium
1 garlic clove
1 tsp madras curry powder (or paste)
1 veggie stock cube
1 teaspoon vegetable oil 
1/2 can coconut milk (I used Thai Kitchen)


1. Cube the butternut squash in giant pieces, and boil them until soft (about 20 min or so). Remove from water and let them cool for a few minutes before scooping the squash with a spoon. Place all scooped butternut squash in a food processor.

2. Finely chop the onion and garlic, sautee over low-medium heat in a small pan. After onion becomes translucent, add the salt, pepper and curry powder. After a minute or 2, add this to the butternut squash in the food processor.

3. Crumble the veggie stock cube all over and add the coconut milk. Pulse blend a few times in the beginning, then process for 1 or 2 minutes.

4. Pour mixture into a pot and heat to preferred temperature.

Happy soup time! Have you ever tried a spicy butternut squash soup before?


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