It is definitely soup time of year here in the Washington, DC area. Cold and windy with snow or bone chilling rain. And I am in a soup making mood. One of my standard favorites that is frequently on menus is also super easy to make at home. Roasting the squash yourself allows you to preserve all of the nutrition and develop the natural sugar. And I use a little coconut oil as well, which allows it to be a Coconut Butternut Squash Soup without the addition of too many additional coconut milk calories.
Curried Butternut Squash Soup
1 whole Butternut Squash
½ small yellow onion [chopped]
4 cloves garlic [chopped]
2 cups chicken stock
1 cup water
1 cup milk [I used almond to keep it vegan for my mother]
1 T Olive oil
2 T coconut oil (or an additional 2 tablespoons of olive oil
1 T curry powder
¼ t white pepper
1 t olive oil
½ t salt [optional]
Preheat oven to 400 degrees
Cut butternut squash in half, scoop out seeds
Place butternut squash face down on a cookie sheet and place in oven for 40 minutes.
Rinse and dry seeds.
In skillet over medium heat place teaspoon of oil and seeds.
Toast until golden brown then remove and sprinkle with salt. Set aside.
Once the butternut squash is done, allow it to cool, remove skin and cut into chunks.
In large pot over medium heat, add tablespoon of olive oil and coconut oil.
Sauté onions and garlic until translucent [about 4 minutes]
Add butternut squash, stock, water, curry powder, and white pepper and reduce to a simmer for 20 minutes
Allow to cool and then puree in a blender or with a submersion blender in the pot
Stir in milk; reheat and serve
Garnish with toasted seeds, sour cream, and Siracha [optional for additional heat]