Minoo prepared a Curried Butternut Squash Soup with Coconut Milk for the comfort food theme. The colour of the meals at today’s kitchen is simply a shade of yellowish orange, just like fall colour.
The Curried Butternut Squash Soup with Coconut Milk is gingery and sweet. It can also served as a dessert soup if we leave out the salt.
- 7 to 8 cups diced butternut squash (1 large 3 lbs squash)
- 2 tablespoons olive oil
- 3 onions, finely diced
- 4 garlic cloves, minced
- 1 tablespoon minced ginger root
- 1 tablespoon curry powder or curry paste
- 4 cups chicken broth or water
- salt and pepper to taste
- 2 teaspoons sugar, optional
- 1 x 14oz can unsweetened coconut milk
- 2 tablespoons lemon juice
Source: adapted from Vegetarian classics
|Cut off the top and bottom of the squash to have a flat surface to stand the squash.
Peel off the skin with a vegetable peeler or paring knife.
|Scrape the pulp and seeds from the bottom part of the squash.
You can roast the seeds for snacking as they are nutritious.
|Since we had some chicken bones leftover from the simple butter chicken recipe, we make a chicken broth with the chicken bones.
|Heat the oil in a deep stock pot over medium heat.
Fry the onions until lightly brown for about 5 to 10 minutes.
Add in the ginger root and garlic.
Sprinkle on the curry powder and cook for another 1 minute, tossing continuously to mix well.
Add the squash and stir to coat well.
Add the chicken broth or water and bring to a boil.
Lower heat to a lively simmer.
Cook for 30 minutes, or until the squash is very tender.
|Add the coconut milk and season with salt and pepper.
Cook for another 5 minutes.
Stir in lemon juice.
|Puree the soup in batches in a blender or a hand blender.
Reheat the soup before serving, if necessary.