Squash Soup--coconut curry
Butternut squash is a great ingredient because it's extremely versatile as well as healthy. I had coconut curry squash soup once in a great restaurant in Ashland, Oregon. I always wanted to try to replicate it, so this is what I came up with. The way I made it, it came out a bit thick. I think it's more satisfying that way, but as is listed in the ingredients, feel free to add more water if you want your soup to be thinner. I used canned coconut milk, which has a higher fat content than the coconut milk sold by the half gallon, but much the canned milk also has much more coconut flavor. I used the thinner coconut milk to thin my soup instead of water, to get as much coconut flavor as possible.
Note: I said it takes two hours because the squash has to cook for an hour to hour and a half. Clearly you won't be doing anything while it's baking, but I stated it that way so you know about how long it takes to finish the soup. Also, this soup makes a lovely dressing for chicken or vegetables, if you want to thin it out a bit and pour over your main dish instead of have it as a soup.
Butternut squash coconut curry soup
- one butternut squash, cooked, soft
- to taste-- your favorite curry, (powder or paste)
- 3/4 cup diced, onions
- 3 cups coconut milk, canned
- to taste/satisfactory consistency-- water
- to taste-- salt
- Cut raw butternut squash in half horizontally and discard all seeds. Wrap halves in tin foil and place in oven-safe bake pan. Cook at 450 for an hour. Squash should be squishy, but if not cook for 20 minute intervals until squash is squishy.
- Scoop cooked squash into a cook pot on stove. Turn stove onto medium high (you aren't cooking so much here as adding flavors, but adding spices to hot squash will allow the full flavor of the spices to come out so you can better gauge how much spice to add).
- Add all other ingredients to squash. You can add onions raw, as they will cook in the squash. If you like, for a different flavor, you can brown or glaze them beforehand.
- With the curry, salt, and the non-can coconut milk, you can simply add as much or as little as you like. I used a lighter yellow Jamaican curry, but feel free to use whatever type you like. Don't use too much canned coconut milk, mo more than a can and a half. Sometimes the canned coconut milk separates the water from the fattier part in the can. That's normal. If that happens, just blend the contents of the can in a blender and then add it to the squash.