Curried Butternut Squash Soup
INGREDIENTS
1 Tbsp. extra virgin olive oil (or coconut oil)*
1 cup chopped yellow onion*
2 garlic cloves*, minced
2 Tbsp. minced, peeled fresh ginger*
2 Tbsp. curry powder*
¼ tsp. cayenne pepper*
1 ¾ tsp. Kosher salt*
1 large butternut squash (about 3 lbs.) peeled and chopped
2 cups chicken (or vegetable) broth*
1-(14 0z.) can coconut milk*, well shaken and stirred
Pumpkin seeds (Trader Joe’s has a seasonal item, Pumpkin Spiced Pumpkin
Seeds, that are delicious with this recipe)
Crusty bread and butter
DIRECTIONS
Heat 1 tablespoon of oil in a large Dutch oven or large heavy-bottomed saucepan over medium. Add onion, garlic, and ginger; cook, stirring often, until fragrant, about 3 minutes. Stir in curry powder, cayenne pepper, and 1 ¾ teaspoons salt; cook, stirring constantly, 1 minute. Add chopped squash; stir to coat. Stir in broth and coconut milk. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until squash is very tender, about 20 minutes. Use an immersion blender to blend the soup until smooth and creamy. If you do not have an immersion blender, follow the following steps with a regular blender. Pour half of the squash mixture into a blender. Secure lid on the blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 20 seconds. Repeat procedure with remaining squash mixture. Return soup to Dutch oven, and cook over medium, stirring occasionally, until heated through. Serve with pumpkin seeds, and crusty bread with butter to dip! Enjoy!
WINE PAIRING
Pinot Noir, Grenache
KID VERSION
This soup might be a bit spicy for most kids, but if your kids are into spice, definitely have them try it! Otherwise, I suggest heating up a boxed soup your kids enjoy (my kids like Tomato or Pea Soup) and serve it with the crusty bread and butter.
*Recipe adapted from Cooking Light Magazine Early Fall 2020
