Do you love squash season as much as I do?
I may have gone a little overboard between great deals at Trader Joe’s and the end of the farmer’s market this season.
I REALLY like roasted butternut squash, but I was getting a little tired of the same thing. After talking with a friend for some inspiration, I experimented with making a curried butternut squash soup. It was DELICIOUS! I just had to share the recipe here: (Bonuses: vegan and gluten-free)
- Serves 8
- 1/4 cup olive oil
- 1/2 cup diced shallots or onion
- 4 cloves garlic
- 1/4 cup minced fresh peeled ginger
- 4 bay leaves
- 1/2 tablespoon crushed red-pepper flakes
- 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks (About a medium squash)
- 1 1/3 teaspoons coarse salt
- 1 teaspoon curry powder (add a little more for some extra heat!)
- 2 cups low-sodium vegetable broth
- 1 fifteen-ounce can low-fat coconut milk
- Heat oil in a large pot over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3-5 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 vegetable broth. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
- Remove bay leaves from soup. Using an immersion blender or in batches using a blender, puree until smooth. (Just don’t close the blender lid all the way!)
- Reheat soup, seasoning with salt. Serve immediately.