I love this recipe from my friend Denise Pasquinelli @ denisepasquinelli.com. I have the fondest memory of sharing nature’s bounty of yummy food prepared with Denise in the forests of North Carolina while camping 🙂 <3
I have adapted it a bit to suit my lifestyle and ease with butternut squash. Recently had a request to share the recipe after sharing on our Devine Strength & Physiotherapy Facebook page.
So, here it is!
CURRIED BUTTERNUT SQUASH SOUP
Hope you enjoy!
Ingredients:
- 1/2 onion, chopped
- 3 TB curry powder
- 1 large butternut squash,cut in half and scoop out seeds (keep for your garden!)
- 1 apple, peeled and chopped into cubes
- 1 can coconut milk
- Seeds from the butternut squash, for toasting
- 2 TB Coconut oil
- Olive oil for drizzling
Directions:
- Preheat oven to 400 deg F.
- Cut butternut squash in half, length wise. Or however you feel most comfortable as they are slippery awkward shaped suckers.
- On a cookie sheet, cover hollowed squash halves in EVOO then place with scooped side down. Bake 40-60 min on 400F. Keep seeds aside to grow more in your garden or see optional below to add toasted seeds to your soup.
- With 10 min left for squash, add onion and coconut oil to a pot and sautée until onions begin to turn translucent.
- Add 1 tablespoon of the curry powder to the onion mix.
- Once squash is done scoop out squash and continuously add chopped squash to the pot. Turn heat to medium low and cover with a lid. Remember to keep the seeds!
- Once all the squash is in the pot, add about 1/2 of coconut milk and another Tablespoon of curry powder.
- Skin and chop the apple and add to the pot.
- Add the rest of the coconut milk,(you may want to reserve a splash for a drizzle on each serving) the final tablespoon of curry powder, and simmer on low for 10-20 minutes.
- Option: While the soup is simmering, toast the squash seeds. Rinse seeds thoroughly of squash bits, and spread evenly on a cookie sheet. Bake in a 350 degree oven for 10 – 15 minutes, or until seeds are browned and toasty.
- Once the soup has cooked a while, and the squash is disintegrating, use an immersion blender to puree some of the soup to your texture liking. I prefer a chunkier squash soup.Om nom nom. option:pour about half of the soup into a food processor or blender and process until creamed. Add the creamed portion back to the pot. Add 2 cups water and return to a simmer.
- Serve immediately, or let settle to room temperature, or even chill it.
- When serving, sprinkle a few toasted squash seeds on each bowl for a tasty crunch! Or add some green. Pictured here with parsley from our garden.
*Save your seeds for your next growing season.
“Growing your own food is like printing your own money.” Gangster Gardener, Ron Finley