Curried Butternut Squash Soup
Makes
2
servings
Curry, chili powder and coconut milk bring out a side of the Butternut Squash that isn't commonly seen. Even non-squash lovers like this soup.
Meal Type
Budget Friendly
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
1 yellow onion diced
2 shallots chopped
3 cloves garlic chopped
2 tablespoons fresh ginger chopped
1 cup mirin or sweet wine
3 pounds butternut squash peeled seeded and diced
2-2 ½ cups chicken or vegetable stock
1 14-ounce can coconut milk
1 tablespoon curry paste
1 teaspoon chili powder
1 teaspoon sea salt
¼ cup cranberry sauce (optional garnish)
1 yellow onion diced
2 shallots chopped
3 cloves garlic chopped
2 tablespoons fresh ginger chopped
1 cup mirin or sweet wine
3 pounds butternut squash peeled seeded and diced
2-2 ½ cups chicken or vegetable stock
1 14-ounce can coconut milk
1 tablespoon curry paste
1 teaspoon chili powder
1 teaspoon sea salt
¼ cup cranberry sauce (optional garnish)
1
Heat the oil in a soup pot.
2
Add the onion shallots garlic and ginger. Sauté for 2 or 3 minutes.
3
Add the mirin or wine and reduce by half about 10 minutes.
4
Add the squash then the chicken or vegetable stock to just cover the squash. Continue to simmer until the squash is fork tender (about 15 minutes).
5
Add the coconut milk then stir the curry paste into the soup. Add the salt and continue to simmer for a few minutes. Let sit for a few minutes longer then puree the soup in a blender or use an emersion blender. Serve with a dollop of cranberry sauce in each bowl.