Warm up this fall with a bowl of butternut squash coconut curry soup. This soup is sweet, spicy, and creamy - it's perfection in a bowl. Cubes of squash are simmered in stock, coconut milk, and curry before being pureed into a luscious soup. Instead of being sweetened with maple syrup or sugar, agave nectar is used to balance the intense spice of the curry paste. Pair this meal with homemade croutons and fresh spring rolls.
Ingredients: 2 Tablespoons Olive Oil 1 White Onion, quartered 4 Cloves Garlic, peeled 1 medium Butternut Squash, peeled, cleaned & diced 2 quarts Stock, Vegetable or Chicken 1 Can Organic Coconut Milk, (not light) 1/4 tablespoon to 1Tbs Red Curry Paste Salt and Agave Nectar, to taste Chives and Plain Yogurt, to garnish Directions: Sweat onion and garlic in oil, stirring until tender. 5-10 minutes. Do not brown. Stir in squash and stock, bring to a boil Stir in coconut milk and curry paste Reduce heat and simmer until squash is cooked, about 20 min. Blend until smooth. Strain the puree for a finer consistency, if desired. Taste, add salt and agave nectar as needed
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