Now that it's colder here in upstate NY, soups are perfect comfort food. I just made this one last night, and it was a hit. Even the baby ate it, despite the spiciness of the soup! I don't have pictures of the process this time, but go ahead and try it. It's a good way to use up that huge butternut squash collecting dust in the pantry. Enjoy!
Curried Butternut Squash Soup
4 cups cooked butternut squash, packed; usually one large squash (I split it in half, seed it, and bake it cut side down in the oven for an hour at 400 degrees. Can be done a day before.)
5 cups water
1 large onion diced
3-4 cloves of garlic, chopped and/or 1-2 shallots chopped
1 T. fresh grated ginger
1 heaping tsp. curry powder
1/4 tsp. cayenne pepper
2 tsp. salt (adjust to your liking)
dashes of white pepper (optional)
2 T. Agave nectar or honey
1 can of coconut milk (mine was 13 1/2 ounces)
Heat some olive oil, or other suitable vegetable oil in a 5 qt. pot and add the onion and garlic, and/or shallots. Sautee for 5 to 7 minutes. Add the ginger and spices and sautee for one minute more. Add your cooked squash and water. Simmer for 20 minutes or until all the veggies are soft. I use a hand blender right in the pot and puree the ingredients till smooth. You can put this mixture in the blender in batches and puree till smooth. Use caution not to fill the blender more than half full or it could cause the top to blow off and cause you burns! Add puree back to the pot and add the coconut milk and agave syrup, or honey and gently heat through taking care not to boil. Serve with a big, baby greens salad and a GF baguette! (I use a bread mix that's both pizza dough and french bread. I think the brand is Gluten Free Pantry.) Let me know what you think!
This recipe is gluten free, dairy free, soy free, corn free, egg free, and nut free (if you don't consider coconut a nut)
No comments:
Post a Comment