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Curried Butternut Squash Soup

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.

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