Sunday, February 24, 2013

Coconut Butternut Squash Soup

It is still cold enough for soup! Thank you Chefs ES and SS for inspiring me to make this hearty soup! I found this recipe in the Vegan Holiday Kitchen and made some adjustments! I used frozen pumpkin saved from Halloween instead of the butternut squash and it turned out perfectly!
What you need:
1 large baked butternut squash (or pumpkin)  (about 1.5 lbs)
2 tbs olive oil
1 large yellow onion chopped
2 cups vegetable broth
2 cans of coconut milk (low fat or regular)
2 tsp curry powder
2 tsp fresh ginger (or jarred)
Pinch of nutmeg
1 bag of frozen sweet corn

What you do:
1.)    Heat oil in your soup pot, add onion and sauté
2.)    Add squash, spices and vegetable broth
3.)    Let simmer for 10 minutes
4.)    Stir in the coconut milk
5.)    Use an immersion blender to blend till smooth
6.)    Cook for 10 minutes
7.)    Add the frozen corn and let cook for another 5 minutes
8.)    Season with sea salt and fresh ground pepper
9.)    Serve warm

Adults: 2 thumbs up (and my husband normally hates squash)
Children: 2 thumbs up (apparently the other two got his genes) J

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