I bet most of you thought that this blog was dead. However, luckily for you, it was only mostly dead, and now that my life has been reclaimed from campaigns and grad school apps, it's back!
Given that my first recipe post was a different butternut squash soup, it's perhaps fitting that I restart with another. I do love me some butternut squash. And one of my favorite things in the winter is soup (especially given my 56 degree apartment situation). So, about every other weekend I make a huge pot, put half into containers to bring to work during the week, and freeze the other half so I have quick and delicious homemade dinner when I come home from work and am too tired to cook. This recipe is one of my favorites, loosely inspired by a Mark Bittman creation.
Enjoy!
The finished soup in a recycled ice cream container, ready to take on the road.
Curried Coconut Butternut Squash Soup
Serves 6-8
Ingredients
2 large or 3 small yellow onions
1 tbsp + 2 tsp coconut oil or vegetable oil
3 tsp cumin
4 tsp curry
1.5 tsp cinnamon
1 tsp ginger
.5 tsp salt, or to taste
7 cups peeled and cubed butternut squash
2 carrots, peeled and cut into chunks
2 cups veggie broth
one 13.5 oz can coconut milk
Equipment
Vegetable peeler
Large knife
Cutting board
Measuring spoons
Measuring cups
Deep, heavy bottomed saucepan or Dutch oven
Pot holders
Silicone spatula
Can opener
Stove
Immersion blender, regular blender, or food processor
Instructions
1. If not already prepared, wash, peel, and cut into cubes squash and carrots. Peel and dice the onion.
2. Place coconut oil in a deep saucepan (ideally a Dutch oven) and add the diced onion and all the spices, stirring to coat. Sautée over medium heat until the onion is soft and starting to brown, approximately 3-4 minutes, and the spices are fragrant.
3. Add the squash and carrots to the pan, and toss with the onion and spice mixture.
4. Next, stir in the vegetable broth and coconut milk, and turn the heat up to high until the liquid reaches a simmer. Then turn temperature down to low and cover the pot.
5. Cook, stirring occasionally until squash is soft and easily pierced with a fork, approximately 15 minutes.
6. Puree the soup in a blender, food processor, or in the pot with an immersion blender. [If you don't have any of these, I'm sure the soup will still be delicious in a chunkier form.] Add 0.5 tsp salt, plus more to taste. If the soup thickens too much as it cools, feel free to add a bit of water or vegetable broth to thin to the desired consistency.
Immersion blender, regular blender, or food processor
Instructions
1. If not already prepared, wash, peel, and cut into cubes squash and carrots. Peel and dice the onion.
2. Place coconut oil in a deep saucepan (ideally a Dutch oven) and add the diced onion and all the spices, stirring to coat. Sautée over medium heat until the onion is soft and starting to brown, approximately 3-4 minutes, and the spices are fragrant.
3. Add the squash and carrots to the pan, and toss with the onion and spice mixture.
4. Next, stir in the vegetable broth and coconut milk, and turn the heat up to high until the liquid reaches a simmer. Then turn temperature down to low and cover the pot.
5. Cook, stirring occasionally until squash is soft and easily pierced with a fork, approximately 15 minutes.
6. Puree the soup in a blender, food processor, or in the pot with an immersion blender. [If you don't have any of these, I'm sure the soup will still be delicious in a chunkier form.] Add 0.5 tsp salt, plus more to taste. If the soup thickens too much as it cools, feel free to add a bit of water or vegetable broth to thin to the desired consistency.
