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CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK Recipe | |
Soup | |
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Ingredients:
2 tablespoons (25 mL) olive oil2 onions, finely diced 3 garlic cloves, minced 1 tablespoon (15 mL) minced gingerroot 1 tablespoon (15 mL) curry powder or paste 4 cups (1 L) water (my note: can substitute chicken broth or vegetable broth) 7 to 8 cups (1.8 to 2 L) diced butternut squash (1 large 3-pound/1.4-kg squash) 2 teaspoons (10 mL) sugar 1 1/4 teaspoons (6 mL) salt *(my note: use less) One 14-ounce (398-mL) can unsweetened coconut milk 2 tablespoons (25 mL) lemon juice
Directions:
1. Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.2. Pour in water and bring to a boil. Mix in squash, sugar, salt, and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice. 3. Puree soup in batches in a blender and return to a smaller pot, if desired. Reheat before serving, if necessary. From Vegetarian Classics (Quill) by Jeanne Lemlin www.canada.com Serves 4 as a main course
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