Indian Spiced Butternut Squash Soup
Author: New School of Cooking
Ingredients
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib of celery, chopped
- 2 tablespoons of curry powder, or to taste (mild or hot)
- 1 medium butternut squash, peeled and chopped
- 1-2 quarts of water (depending on the desired thickness of soup and amount of squash
- 1 can unsweetened coconut milk, full fat
- 2 tablespoons coconut oil
- ½ bunch of cilantro, reserve a few sprigs for garnish
- hot sauce for garnish
- plain, organic yogurt for garnish
Instructions
- In a large saucepan, heat the coconut oil. Add the onion, celery, and the stems of the cilantro (I still had some cilantro leaves in there, but it was fine).
- Cook over medium-low heat until the vegetables are soft but not browned (this took almost an hour for me, but I would just check back periodically). Add the curry powder and stir to coat the vegetables.
- Add the squash and 1 quart of water (4 cups). Bring to a boil and then lower heat.
- Simmer until the squash is soft when pierced with a fork. Add coconut milk to the pan and puree (in a blender or hand blender–you’ll have to do 2 batches if you’re using a regular blender). Add more water as needed for consistency.
- Serve with a swirl of yogurt and a swirl of hot sauce, top with cilantro.
Notes
* The hardest part of this particular recipe is peeling and chopping the squash. If I were you, I’d click HERE for easy instructions on how to master this beast of a squash.
* I recommend the Kuhn Rikon peeler to make your job easier. You can get it at any kitchen store, and it’s super sharp, which you’ll need to tackle that tough skin. This one is a 2 for 1—straight blade & julienne.
* I recommend the Kuhn Rikon peeler to make your job easier. You can get it at any kitchen store, and it’s super sharp, which you’ll need to tackle that tough skin. This one is a 2 for 1—straight blade & julienne.