Another delicious soup to enjoy in the cold weather! We aren’t butternut squash fans, but this soup was a winner!
Coconut Curry Butternut Squash Soup
1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
Bake butternut squash at 350 for about an hour after cutting in half and scooping out the seeds. After it is cooked all the way through, peel skin off and cut into chunks. Or you can cheat and buy frozen butternut squash already chopped and peeled.
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro…or bacon and plain yogurt.
This is more of an easy dinner idea than a recipe. My husband bought a couple bottles of this home.
So we made a meal out of it by cutting about a pound of chicken up into chunks and cooking them on the stovetop with some olive oil. After that was cooked through, we added the jar of sauce, about a cup and a half of chopped cauliflower, and as much spinach as would fit in the pan with the lid on. The spinach cooks down considerably so even if you add 3-4 cups of it, it becomes almost nothing after cooking. After simmering for about 15 minutes, we ate this over rice. It’s tasty. This particular flavor has a touch of spice. There are other flavors to choose from, as you can see on the Maya Kaimal website. So if you like Indian food, give it a try!
We used almost the whole box of spinach.
I kept seeing the Add poll button on wordpress and decided to take advantage. Plus, I am curious!
Please choose up to 4 answers of what you are most interested in reading about on the blog.
Feel free to add comments any time! It helps to know how people feel, good or bad!
I took an unplanned hiatus from the blog. It was a whirlwind of a summer with cooking and CSA food. I guess I just crashed after it was over to take time for other things. Thank you to my loyal followers for checking in every once in awhile. I apologize for there being nothing but oldies.
I also need to reorganize the blog and create an index so, hopefully, I’ll get to that soon.
But I am back and am going to have some winter meal ideas, Christmasy ideas, and some polls! So here..we…go!
Here is a holiday smoothie idea to add some festive colors in the form of raspberries, spinach, banana, and yogurt.
I like to use Velvet View Farmstead yogurt, which is an Ohio farm and is only sold in Ohio. It has no preservatives or additives. While it is plain yogurt, it is a very pleasant taste, unlike other plain yogurts I have tasted. It is also more liquidy which is why it is perfect for a smoothie. It is whole milk yogurt so you can’t go crazy and eat the whole quart at once!