Coconut Curry Butternut Squash Soup | W Network
Recipe

Title

Coconut Curry Butternut Squash Soup

Created date

January 8, 2014
Main ingredient: 
Squash
Restrictions: 
None
Prep time: 
Total time: 
Servings: 
6

Ingredients

1 large butternut squash

2 carrots

2 tablespoons butter

1 onion, chopped

500 mL chicken stock

1 tablespoon minced or grated ginger

1 can coconut milk

1 1/2 tablespoons curry powder

1 tablespoon honey

Directions

Preheat the oven to 350F. Slice squash in half. Bake face down in pan with scrubbed whole carrots, until soft.

In a soup pot, melt butter. Add onion and cook until tender but not brown.

Add curry powder, ginger, honey, carrots and squash. Turn to lowest setting or off, cover and let sweat 10 minutes.

Puree with masher or wand mixer while slowly adding chicken stock.

Simmer gently for 20 minutes.

Stir in coconut milk and heat gently. Season to taste.

Garnish with freshly chopped coriander and hot peppers, if desired.

Use coconut oil instead of butter for a dairy/gluten-free recipe.

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