No matter the plan... we all Blog to Lose!
Coconut Curry Butternut Squash Soup Recipe
Since Maren asked for this recipe, I figured I'd just post it to share with everyone : )
I halve & remove seeds from 2 good sized butternut squashes, & roast them in the oven cut side down in a little water until a fork pierces the soft flesh.
2. Then I saute either leeks or onions in coconut oil or olive oil till soft (about 10 minutes) (I do this in my big soup pot) I add about 4 crush garlic cloves and my curry powder toasting that in the oil really brings out the flavor. I use a good amount of curry about 2 Tbs. Only let that go for about a minute, nothing worse than burnt garlic!
3. I add either my homemade chicken stock (I make a catch every time I roast a chicken) or the free range organic carton if I'm out of my homemade. Vegetarian stock could be easily subbed!
4. Scoop out the squash into the onion or leek/curry mixture & chicken stock simmer for about 25 minutes.
5. Remove from heat add 1 can of coconut milk & run through the blender for a smooth consistency. Be very careful with hot soup, the steam wants to push the lid off of the blender. Only fill about 1/2 & use a firm hand on the lid while blending! Salt & pepper to taste. Enjoy! Yummy! It is like a little exotic vacation!!!!!! The coconut milk makes this soup taste so rich!
This soup freezes beautifully. My tip freeze the leftovers in pint size jars, which makes it so easy to have a single serving lunch. I take one out in the morning to defrost by lunch time.
I halve & remove seeds from 2 good sized butternut squashes, & roast them in the oven cut side down in a little water until a fork pierces the soft flesh.
2. Then I saute either leeks or onions in coconut oil or olive oil till soft (about 10 minutes) (I do this in my big soup pot) I add about 4 crush garlic cloves and my curry powder toasting that in the oil really brings out the flavor. I use a good amount of curry about 2 Tbs. Only let that go for about a minute, nothing worse than burnt garlic!
3. I add either my homemade chicken stock (I make a catch every time I roast a chicken) or the free range organic carton if I'm out of my homemade. Vegetarian stock could be easily subbed!
4. Scoop out the squash into the onion or leek/curry mixture & chicken stock simmer for about 25 minutes.
5. Remove from heat add 1 can of coconut milk & run through the blender for a smooth consistency. Be very careful with hot soup, the steam wants to push the lid off of the blender. Only fill about 1/2 & use a firm hand on the lid while blending! Salt & pepper to taste. Enjoy! Yummy! It is like a little exotic vacation!!!!!! The coconut milk makes this soup taste so rich!
This soup freezes beautifully. My tip freeze the leftovers in pint size jars, which makes it so easy to have a single serving lunch. I take one out in the morning to defrost by lunch time.
© 2009 Created by Roni
You need to be a member of Blog to Lose to add comments!
Join this Ning Network