It’s the time of year where I break out all my soup recipes. I have been dreaming of all the yummy soups and stews that I want to try this season. I even have a Pinterest board of “Soups I Want to Try.”
Butternut squash soup is a favorite of mine. I first discovered this type of soup when we lived in England. I used to order it for lunch at The Petwood Hotel in our village, Woodhall Spa, Lincolnshire.
This particular recipe was inspired by a soup I recently found on a blog. Gina Homolka writes the blog Skinny Taste and she has a lot of amazing recipes on her blog but, this one jumped out at me.
My version is a bit different than Gina’s but both have an Indian flare. Coconut milk is a key ingredient and adds a creaminess to the soup and a much healthier option over dairy milk.
In addition, butternut squash is amazingly healthy and good for your body. Here are a few good things to know about butternut squash:
- Rich in phytonutrients and antioxidants
- Heart Healthy
- Good dose of fiber
- Low in fat
- Large amount of potassium, good for bone health
- B-6, good for immune system
- Rich in vitamin C
- An anti-inflammatory veggie, helps to reduce inflammation in the body
Enjoy an evening by the fire this fall season with a warm bowl of curried Butternut Squash Soup.
|Curried Butternut Squash Soup with Coconut Cream|| |
- 2 Tbsp. of extra virgin olive oil
- 1 medium to large butternut squash- roasted
- 3 cups of chicken stock
- 1½ cups of light coconut milk
- 3 medium shallots, chopped fine
- 2 Tbsp. of red curry paste
- 1½ tsp. of gram marsala
- 1 tsp. of coriander
- ½ tsp. of turmeric
- Sea salt and cracked black pepper to taste
- Preheat oven at 400 degrees.
- Cut the butternut squash in half vertically and remove the seeds with a spoon.
- Drizzle 1 Tbsp. of olive oil over the flesh side of the squash, add a pinch of sea salt and pepper.
- Place flesh side down onto a baking sheet and place in preheated oven for 40-50 minutes or until fork tender. Remove from oven and allow to cool.
- Place a medium sized stock pot onto the stove top and add 1 Tbsp. of olive oil and heat over medium to high heat. Add shallots to stock pot and saute until softened, approximately 3-5 minutes.
- Add in the chicken broth and 1 cup of the coconut milk.
- Once butternut squash has cooled, using a spoon, scoop out the flesh of the squash and place into the pot with the other ingredients. Stir to mix well.
- Decrease heat to medium - low and add in the curry paste, gram marsala, coriander and turmeric. Stir well to incorporate all of the ingredients.
- Simmer on medium - low for approximately 15 minutes. Add sea salt and pepper to taste.
- Using a hand held immersion blender, blend the soup so that it is completely pureed. (Alternatively, if you do not have an immersion blender, you make allow the soup to cool and place into a high speed blender)
- Reduce heat to low and simmer for an additional 10 minutes. Taste and add salt and pepper as needed.
- While the soup is simmering on low, place ½ cup of coconut milk into a small bowl and using a hand mixer, whip the coconut milk until it starts to thicken a bit. Once it has thickened, drizzle over the soup as desired to garnish
- Serve immediately.
Information on the health benefits of butternut squash soup was found here…..