Curried Butternut Squash Coconut Ginger Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
I thought this soup should exist if it didn't, so I created it. It's warming and satisfying, the perfect winter soup. It's suitable for both vegetarians and vegans. Makes approximately 10 cups soup. Ingredients:
one large butternut squash |
1/4 cup fresh ginger, minced fine |
3 cups water |
1 tbsp powdered vegetable bouillon, or 1 vegetable bouillon cube |
salt and fresh-ground black pepper, to taste |
1/4 cup curry powder |
2 400ml (14 fl oz) cans coconut milk |
Directions:
1. Heat oven to 400° F (200° C). Place butternut squash on a baking sheet and pierce the skin in several places with a fork. Bake for approximately 1 hour, or until skin begins to brown, blister and wrinkle.
2. Remove squash from oven and allow to cool. Peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard core with seeds. Cut the remainder into 1/2 cubes.
3. Place squash and all other ingredients except coconut milk in a large pot. Bring to a boil then reduce to low heat, stirring often, until it breaks down into a soupy consistency.
4. Add coconut milk. Use food processor or stick blender to whip into a smooth, creamy consistency.
|
|