Coconut Curry Butternut Squash Soup

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
via skinnytaste.com

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.

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Carrot Squash Curry Soup

I had to think of something for dinner tonight cause I am an on-the-fly type, unfortunately.  And the thought usually crosses my mind too late to thaw meat.  I realize you can microwave thaw but, (maybe it is in my head) the meat never seems to be the same after that.  And seeing as I have a plethora of veggies in the fridge, I went this route.

Carrot and Squash Curry Soup

Ingredients

  • 3 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 3 large Carrots or 6 smaller Carrots, Washed And Sliced
  • 4 whole Yellow Squash and or Zucchini (sliced)
  • Salt To Taste
  • 1 Tablespoon Curry Powder (more To Taste!)
  • 1/2 cup Dry White Wine (optional)*
  • 48 ounces, fluid Chicken Broth
  • 1 teaspoon minced Ginger (optional)*
  • 1/2 teaspoon Cayenne pepper (optional)*

Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat.  Add carrots and squash and cook for 4 minutes, or until they start to get soft.

Add salt to taste and the curry powder.  Add ginger and cayenne pepper, if adding.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot.

 

*This soup can be adjusted to your tastes or what you have on hand with white wine, cayenne pepper, and ginger.  I also added a dash of cinnamon to my bowl.   Also, the picture has small dark specks in it because I used a zucchini.

Adapted from this recipe.