After baking some cookies the other day, I was left with some pumpkin puree….and I had a butternut squash from the farm market… what to do?
Two Squash Curried Coconut Soup (4 generous servings)
1/2 can pumpkin puree
1 butternut squash, peeled, seeded and cut into chunks
1 onion, chopped
1 red pepper, chopped
2 Tbl unsalted butter
1 tsp curry powder (more if you like curry!)
1/2 tsp ginger (again, more if you like)
liquid (water, veggie or chicken broth)
1/3 can unsweetened coconut milk (I used full fat)
Melt butter in soup pan (I used 6 quart pot). Add chopped onion and red pepper and cook until onion and red pepper begin to soften. Add butternut squash and enough liquid to cover. Add salt. Stir frequently and watch for sticking. Add more liquid as needed to keep veggies covered. As soon as squash reaches the point where they are soft, add the curry powder, ginger and coconut milk. Just as it begins to boil, turn off heat.
If you have an immersion blender, now is the time to break it out and use it!
If not, carefully measure about half of the soup into a blender and blend until pureed. Repeat with second half of the soup, or let cool and store in fridge for next day.
Carefully pour the pureed soup into bowls. I added a swirl of coconut milk to my bowl and dug in….