Curried Coconut Butternut Squash Soup
I have been having a love affair with butternut squash this year due to the dozen or more butternut squash we grew in our garden. It is definitely my favorite squash and is quickly overtaking my love of asparagus. Butternut squash makes an amazing pureed soup base and my favorite is a curried butternut squash soup. It has such a wonderful depth and layer of flavor; sweetness from the squash and ginger, creaminess from the coconut milk, savoriness from the salt and garlic, and spiciness from the garam masala and cayenne. Top it off with a grilled cheese and I am in comfort food heaven.
Curried Coconut Butternut Squash Soup
1 medium or 2 small butternut squash
2 cups water
1 can full fat coconut milk
1 TBSP coconut oil
1 inch piece of ginger; peeled and grated
3 cloves garlic; minced
2 tsp garam masala (I make my own and use it in all sorts of Indian dishes. Here is a link to a good recipe)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1-2 tsp salt (start with one teaspoon and taste as you go)
cayenne to taste
Cut the top and bottom off the squash. Slice in half and scrape out the seeds. Salt the inside of the squash sparingly. Place in crockpot insert and add 2 cups of water. Cook on high for two hours, or until squash is easily pierced with a fork. Remove from the crockpot and allow to cool.
Alternatively, place cut squash in a baking dish and add the water. Bake in a 350 degree oven for one hour. Set aside and allow to cool.
Once cool enough to handle, scrape flesh into a blender and discard peel. Add canned coconut milk and blend, adding water as needed to get a smooth puree. Set aside.
In a medium stock pot heat coconut oil, ginger, and garlic on medium high until it just begins to sizzle and become fragrant. Add the garam masala and other spices, and saute another 30 seconds. Carefully add squash puree. Stir until all ingredients are combined. Add salt and cayenne to taste. Cook on low until heated through. Serve immediately.
Curried Coconut Butternut Squash Soup
1 medium or 2 small butternut squash
2 cups water
1 can full fat coconut milk
1 TBSP coconut oil
1 inch piece of ginger; peeled and grated
3 cloves garlic; minced
2 tsp garam masala (I make my own and use it in all sorts of Indian dishes. Here is a link to a good recipe)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1-2 tsp salt (start with one teaspoon and taste as you go)
cayenne to taste
Cut the top and bottom off the squash. Slice in half and scrape out the seeds. Salt the inside of the squash sparingly. Place in crockpot insert and add 2 cups of water. Cook on high for two hours, or until squash is easily pierced with a fork. Remove from the crockpot and allow to cool.
Alternatively, place cut squash in a baking dish and add the water. Bake in a 350 degree oven for one hour. Set aside and allow to cool.
Once cool enough to handle, scrape flesh into a blender and discard peel. Add canned coconut milk and blend, adding water as needed to get a smooth puree. Set aside.
In a medium stock pot heat coconut oil, ginger, and garlic on medium high until it just begins to sizzle and become fragrant. Add the garam masala and other spices, and saute another 30 seconds. Carefully add squash puree. Stir until all ingredients are combined. Add salt and cayenne to taste. Cook on low until heated through. Serve immediately.
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