Unwrap Your Food
Feb 24, 20191 min
Nothing warms you up in the winter like a hearty curry. This squash soup is satisfying and tasty and a perfect mid week meal, or crock pot meal.
Ingredients:
1 butter nut or acorn squash (medium to large)
4 cups of chicken broth
1 can of coconut milk
1 bunch of cilantro
1/4 cup of curry powder (less or none if you are not adventurous)
Salt
1 1/2 teaspoons cumin toasted and crushed
1 yellow onion
about 3 Tbsp
Begin by peeling, seeding and dicing the squash, then chop the onion. Saute them both in a large pot with butter, until squash is semi-soft and beginning to brown.
Dump in the curry powder, mix it through the vegetables thoroughly and let is cook in the butter and juices for about 2 minutes. Add the broth and simmer for about 15 minutes until the squash is soft.
Remove from heat. In a blender, or carefully using a hand held submersion blender, puree the soup. Add 1 can of coconut milk, and chopped cilantro. Serve with warm toasted bread.