Butternut Squash Soup (Coconut Curry)Serves 8-10 generously
Ingredients
• 1 med-lrg butternut squash, halved and seeded (about 2+ pounds)
• 2 Tbsp olive oil
• 1 tablespoon salt
• Generous amount freshly ground black pepper
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 small onion, diced
• 1-2 large granny smith apple(s) peeled and diced
• 4 cloves garlic, minced
• 2 teaspoons curry powder
• ½ teaspoon red curry paste or to taste
• ½ teaspoon sriracha or to taste
• 1 teaspoon minced or ginger paste or to taste
• 4 cups unsalted vegetable broth
• 1-2 cans unsweetened coconut milk (full fat)
Directions
1. Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
2. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub some oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
3. Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
4. Heat 1 Tbsp. oil in a large saucepan set over medium heat. Add the carrots, celery, apple, curry powder, garlic, and onions. Cook, stirring occasionally until the onions are translucent and the carrots are fork tender, about 5 minutes.
5. Add the squash, broth, coconut milk, and the rest of the spices to the saucepan. Bring to a boil, reduce the heat and simmer about 15-20 minutes until everything is extremely tender.
6. Working in batches, puree the soup in a blender until smooth and silky. You may need to add a little water to get the consistency you desire.
7. Serve warm and garnish with any or all of these options:
• Chopped nuts (vegan)
• Chopped herbs (vegan)
• Sour cream (vegetarian, but not vegan)
• Shredded cheese (vegetarian, but not vegan)
• Crispy bacon (all bets are off)
"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener