CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Ingredients

• 2 tablespoons (25 mL) olive oil
• 2 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

Submitted 11/13/05.
Source: Vegetarian Classics
Submitted By: merstar unicorn

CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK