Sunday, April 27, 2014

Curried Butternut Squash Soup


I really enjoy creating soups. My Butternut Squash soup has been revamped many times over the years. This current recipe is delightful light with only a hit of curry spices. It can be made as a vegan soup also.


  • Serves Cook Time    Total Time    Prep Time
    6 30 minutes    55 minutes     25 minutes
  • Ingredients 

    1 2 pound butternut squash
    1 tablespoon butter substitute such as coconut oil
    1 medium onion, finely chopped
    1 teaspoon curry powder
    1 large apple, chopped
    16 oz of veggie or chicken broth or water ( if you use water you may need to add salt and pepper )
    1 cup water
    ¼ teaspoon ground cumin
    ¼ teaspoon dried thyme leaves
    ¼ teaspoon ground coriander
    1/8 teaspoon cinnamon
    1/8 teaspoon nutmeg
    ½ cup coconut milk/ coconut cream
  • Instructions 

    1. Peel butternut squash and chop into small pieces. Remove fiber and seeds
    2. In 5 quart saucepan, melt coconut oil. Add onion, curry. Cook until onion is transparent. Add squash chucks, apple water or broth, water, all spices.
    3. Heat mixture to a boil and then reduce heat to low and simmer uncovered for 30-35 minutes or squash is tender. Cooking time depends on the size of the squash chucks
    4. When squash is tender: Use food processor or blender, and blend or process squash and coconut milk/cream. Do ½ a time, if necessary.
  • Marian's Personal Notes

    1. Play with the spices. I usually do not measure so it varies a little each time. 
    2. I make chicken bone broth so I use my homemade bone broth in this recipe. It really elevates the taste.

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