It was a rainy fall day- perfect for soup! This soup is easy to make and delicious. I made sauteed mushrooms and some Quick Sauteed Seafood to top it.
What you need:
1 medium butternut squash (I actually had a pretty big one, but only used a little over half of it in the soup)
1 teaspoon coconut oil (or oil olive or butter)
1 medium-large onion, chopped
4-5 cloves garlic, peeled and chopped
1 1/2 inches of fresh ginger, peeled and chopped
~3 tablespoons curry powder (or a red curry paste would be better... but I didn't have any!)
4 cups chicken broth
1 can (15 ounces) light coconut milk (or 1/2 of a can of regular. Trader Joe's only had light, but I usually get the regular and use half. The light stuff is just watered down regular anyway)
Start by roasting the squash:
You can do this a few different ways. I always bake/roast it. This time I did it whole. Heat the oven to 400 degrees Fahrenheit (no need to preheat). Poke your squash a few times with a fork. Bake for about an hour and a half, two hours if you have a large squash. The squash should be tender.
Now, for the rest:
Heat oil in a large pot over medium heat. Add in the onion, ginger, and garlic. Saute for 3-5 minutes. Add in the curry powder. Stir that around for a minute or two and let it get nice and fragrant. Add a little chicken broth and deglaze the pan. Add the rest of the chicken broth and the roasted squash and bring to a boil. Reduce heat and let simmer for about 15 minutes. Remove from heat. Add in the coconut milk. Puree with an immersion blender or regular blender (just be careful if using a regular one... might want to let it cool a bit!).
Top with green onions, some crushed red pepper, greek yogurt, or whatever else you feel like. Or this Sauteed Seafood recipe. Or leave it plain, 'cause that's tasty too.