This soup is made with coconut milk, butternut squash, curry powder, and other vegetables and seasonings. This is a delicious fall soup with lots of flavor.
Ingredients:
- 1 butternut squash, about 2 to 2 1/2 pounds, peeled, seeds removed, cut in 2-inch pieces
- 2 cans (approx. 14 ounces each) light coconut milk
- 1 1/2 cups vegetable broth or chicken broth
- 3 green onions, chopped
- 2 small cloves garlic, minced
- 1 tablespoon ginger puree, or a 1-inch piece of ginger, peeled and minced
- 2 teaspoons honey
- 3 teaspoons curry powder
- 2 tablespoons lime juice
- 1/2 teaspoon salt, or to taset
- chopped fresh cilantro for garnish
Preparation:
In a large saucepan, combine the squash pieces, coconut milk, chicken broth, green onions, garlic, and ginger. Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 25 minutes, until squash is very tender. Add the honey, curry powder, lime juice, and salt, to taste. Cook for about 5 minutes longer. Carefully puree the mixture in small batches. Serve garnished with chopped cilantro, if desired.
Makes 1 1/2 to 2 quarts.
