Wednesday, November 2, 2011
Curried Coconut Butternut Squash Soup
Seasonal summer squash gives way to cool-weather butternut squash. Let the curry season begin.
2 tablespoons extra-virgin olive oil
2 pounds butternut squash, peeled and diced
1 large onion
1 teaspoon ground cumin
1 teaspoon curry powder (or to taste)
1/2 teaspoon cinnamon
1 can coconut milk (14.5 ounces)
4 cups vegetable stock
Cilantro for garnish
1. Sautee the onion in olive oil until it begins to caramelize.
2. Add and sautee the squash for 3 to 5 minutes, until well coated with oil and the flavor of onion.
3. Stir in the liquid. Bring to a boil. Reduce to a simmer.
4. Simmer until the squash is easily pierced with a fork.
Garnish with minced cilantro. Serve with crusty bread or a scoop of rice.
Squash is one of those vegetables with endless varieties and a long growing season, especially in Central Texas. So just as I exhausted my taste for summer squash, along comes the the cool-weather varieties - butternut, patty pan and acorn squash.
We loved the chilled summer squash soup with dill. Would we love the spicy warmth of a curried squash soup as well?
We prepared the butternut squash soup the same way as the chilled version sans puree' (though many recipes call for this step.) It's easy-peasy and plenty tasty. Per Mark Bittman's recipe, which was the inspiration, I skipped the step to puree' the squash, leaving it in a bite-sized dice, for a bit more texture. The coconut milk gives it rich flavor and makes it smooth.