Mmmm Butternut Squash…I had a fierce craving for Butternut Squash Soup last week, so when I went to the supermarket I picked some up with the sole intent of making this luscious soup! The coconut milk & the curry are definitely the 2 secret ingredients that add so much extra flavour to this silky dish!
Perfect comfort food on a wintry night!
The final product in all its luxuriousness…
(Adapted from Martha Stewart)
- 1/4 cup olive oil
- 1 cup diced onions/shallots
- 3 cloves garlic
- 1/4 cup minced fresh peeled ginger
- 4 bay leaves
- 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
- 1 1/3 teaspoons coarse salt
- 1 teaspoon curry powder
- 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
- 1 tablespoon brown sugar
- 1 fifteen-ounce can low-fat coconut milk
Heat oil in a large Dutch oven over medium heat & add shallots/onions and cook, stirring, about 2 minutes ♥ Add the garlic, and continue to stir; add ginger & continue cooking until shallots/onions are soft and translucent, about 3 minutes ♥ Add bay leaves and red pepper; continue cooking for 1 minute more ♥ Stir in squash, salt, and curry powder; cook for 10 minutes ♥ Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes ♥ Add the brown sugar and cook for 5 minutes & then add the coconut milk and continue cooking for 10 minutes ♥ Remove bay leaves from soup & using an immersion blender or in batches using a bar blender, puree until smooth ♥ Reheat soup, seasoning with salt & enjoy! (Serves 6-8)
QUICK TIP: When you are in the mood for Butternut Squash Soup & want it fast, purchase the pre-cubed packages at your local grocery store. It saves so much time!