Butternut Squash Soup with Coconut Milk
Orange is the New Black.
Halloween is creeping toward us. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told.
I don't speak French.
The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.
Karina's Butternut Squash Soup Recipe
1 tablespoon extra virgin olive oil
Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Once in a blue moon I've been known to add an apple or two to this recipe. Try it if you're in the mood to apple up the flavor; taste test for seasoning adjustments.
Variations include adding a dash of dry sherry or Calvados brandy and serving with shredded apple garnish, or add some curry and hot red pepper flakes and serve with a dollop of plain Greek yogurt.
For those of you preferring lower glycemic carbs, use agave nectar instead of maple syrup.
I love coconut milk in this creamy soup, but if you prefer a different milk or cream, knock yourself out. It's all good.
More Autumn Soup Goodness From Food Blogs:
Nami Nami's Fat Free Pumpkin Soup with Nutmeg
Farmgirl Fare's Garlic Lover's White Bean Soup
Simply Recipes Spicy Pumpkin Soup
Pumpkin and Roasted Corn Soup from FatFree Vegan Kitchen
Alanna's Simple Butternut Squash Soup
Kalyn's Kitchen Zucchini and Yellow Squash Soup with Rosemary and Parmesan