anti-oxidants, digestion, Paleo, weigh loss, hormones

The Best Butternut Squash Soup for a Wet, Rainy Day

My favorite recipe is 3 sentences long.

I got it years ago from the newsletter that came in my weekly CSA* box, Two Small Farms.

I laughed when I read it.

It went like this:

“Microwave 2 or 3 Butternut Squash. Saute lots of garlic and lots of onions in olive oil and butter. Add  generous amounts of broth, ginger, curry powder and coconut milk and puree.

Then I tried it and loved it.It’s been a staple ever since. If you would like a little more guidance I’ll give you a few more specifics below.

I’ve made this soup many times for friends and family over the years and it is hard to mess up. This is not a recipe where you have to be precise. Sometimes I put in more ginger, or I might skip the coconut milk.

It’s all good.

Curried Butternut Soup with Coconut Milk

1 TBSP each  olive oil and butter

1 sweet onion, diced

4-5 garlic cloves, minced

1 -2 TBSP candied ginger, chopped

1 -2 TBSP curry powder

4-6 cups water (or broth), depending on whether you want a thinner or thicker consistency

1 large butternut or 2 small (about 3-lb total), either baked or microwaved (see below)

One 14-ounce can coconut milk

Prepare the squash:

  1. Preheat oven to 350. Cut squash in half lengthwise and scrape out the seeds. Place halves cut-side down in a shallow baking dish and bake for 45 minutes or until very tender. Remove and let cool enough to handle.  Then scoop out pulp with a spoon.
  2. OR, pierce the uncut squash with a fork and microwave for 5 minutes. Microwave in 3 minute increments until squash “collapses”. Once it cools enough to handle the skin should be very easy to remove.

Directions:

1. Add butter and oil to a large stockpot over medium heat. Stir in onions, and cook till almost translucent then add garlic. Cook for 2 minutes. Add candied ginger and cook 2 minutes. Sprinkle on curry powder and cook 1 minute, stirring continuously.

2. Add the squash and the water/broth and bring to a boil. Lower heat and simmer for 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 2 minutes.

3. Puree soup in batches in a blender or food processor or to keep things really simple (and have fewer dishes to wash) use an immersion blender. Add additional broth to achieve desired consistency.

This is one of my all time favorite soups.

It’s easy and very nutritions with lots of anti-oxidants and warming spices to help strengthen your immune system and reduce inflammation.

Tell us how it turns out in the comments below.

*(Community Supported Agriculture) – buying a share of the produce in advance is a great way increase variety in your diet.

 

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