Butternut Squash Soup with Curry and Coconut Milk
I’ve wanted to make a butternut squash soup for some time now! A few years ago a friend of mine had made a chicken and pumpkin cream soup as a starter for a Halloween party in her house in London. It was a cold and rainy evening, (as are most evenings in London, anyway) so a warm chicken and pumpkin soup was just the perfect fit. Since then I have been obsessed about cooking a soup like that but with a squash instead of a pumpkin. I have always preferred a squash, I find it juicier and with a richer taste.
Well, I never actually got to cooking a squash soup while in London. As much as I love to cook, life in London was pretty stressed to actually enjoy it. By the time I get home from a busy day at work and a cramped journey on the underground, I’d need anything but cooking.
But now, as I spent my time mostly at home with my little one, cooking is actually what keeps me sane and makes me feel useful.
I recently found a winter squash soup recipe by Molly Wisenberg on her blog which uses curry spice and coconut milk. Now, I’ve never been particularly fond of curry, and of coconut milk, in my meals, but this recipe sounded somehow exotic to get me hooked!
I’ve adapted it slightly to suit our tastes and what turned out was a fantastic warming soup, exactly what we need in this weather getting ever so colder here in Colorado.
I have made this soup a few times already now, every time using a butternut squash. But I am sure it would be just as nice using a pumpkin. So adjust as you see fit!
Things you’d need:
2 table spoons olive or vegetable oil
1 butternut squash (about 500g) peeled and chopped into cubes
1 medium size potato peeled and chopped
1 medium size onion, chopped
2 processed garlic cloves (1 table spoon of garlic powder will also work well)
1 table spoon salt
1 table spoon curry powder
3 cups of water or chicken/vegetable broth (this is depending on taste)
1 can of unsweetened coconut milk
Pumpkin seeds, roasted and peeled, for serving
Things to do:
Heat the oil and I large pot and add the onion. Cook until tender and then add salt, curry powder and garlic. Stir and cook for another 2 minutes. Add the squash and the potato and stir well before adding the water/broth. Reduce the heat and let it cook until the squash and the potato are very tender, suitable to be processed.
Remove from the heat and purée the soup with a hand blender until it is very smooth. Change the blender to a lower speed and while still gently blending the soup start adding the coconut milk. Continue blending and adding milk until you have added the whole can. Blend for a few seconds more. Then taste the soup and make all the adjustments you’d need to suit your taste. To serve, ladle the soup in a big bowl and sprinkle with roasted and peeled pumpkin seeds.