Butternut Squash & Curry Soup
I love soups for many reasons. They are generally easy to make, they feed your spirit, and soups place no limits on your creativity. This flavorful soup fills the house with the aroma of the curry and other spices that date back thousands of years. Curry powder is actually a spice blend, so different brands will have slightly different flavors. Any that appeal to you will work for this recipe.
Ingredients
- 6 cup cubed butternut squash (700g)
- 1/4 cup shallots, minced (60g)
- 2 tbsp butter (28g)
- 3 tsp curry powder (7g)
- 1 tsp ground cumin (2.3g)
- 1/4 tsp red pepper flakes (1g) (or to taste
- 1 tsp garlic powder (2.3g)
- 4 cup water (474ml)(or chicken broth if you prefer)
- 1 cup coconut milk (full fat) (237ml)
- salt & pepper to taste
- cilantro for garnish
Instructions
- Peel the squash, remove the seeds, and cut into cubes. Peel and dice the shallot.
- Heat the 2 tablespoons of butter in a heavy bottom (at least 5 quart) pot. When the butter is bubbling, add the shallots and sauté until they are translucent. Next add the curry, cumin, red pepper flakes and garlic powder. Stir for one minute. This process intensifies the depth of flavor in the spices.
- Add the cubed butternut squash, the water (or chicken broth) and a bit of salt and freshly ground pepper. Simmer until the squash is very soft. This takes about 20 minutes.
- Stir in the coconut milk. I recommend the full fat coconut milk, but you may also use the low fat version. Remove from the stove and using an immersion blender or hand blender, puree the soup until it is smooth and has a satin like finish. Taste to see if you would like more salt and/or pepper.
- Serve the soup garnished with chopped fresh cilantro. NOTE: If you are short on time, many grocery stores carry raw peeled and cubed butternut squash.
- NOTE:** You may certainly add more seasoning if you prefer a stronger curry taste. Also, you may try substituting ghee for the butter. Ghee is add a slightly nut like underlying flavor.