splurge-recipe

Coconut Curry Butternut Squash Soup
1 reasonably sized butternut squash (you may sub any other fall squash)
1 medium onion, diced
A couple of garlic cloves, minced
1 T curry powder
Cayenne pepper to taste
2-3 C stock
1 can diced/crushed/whole peeled tomato or a couple of ripe tomatoes, roughly chopped
1 can coconut milk (don’t use low fat coconut milk — its not worth it!)
Vegetable Oil
Salt & pepper to taste
1. Heat oven to 350 degrees F
2. Split squash, scoop out seeds. Brush cut sides with some oil and place face down on baking sheet and bake until soft. About 45min to an hour. Let squash sit until cool enough to handle and scoop insides out into a bowl.
3. Heat some oil in a pot and saute the onions and garlic until soft. Add in the curry, cayenne, a little salt and pepper and let cook for a couple of minutes, stirring.
4. Add tomatoes, stock and coconut milk and bring to a boil. Turn down the heat and add the squash.
5. Cover and let simmer for about half an hour.
6. Blend the soup in a blender until desired consistency. You can also just mash the contents in the pot.
7. Taste, adjust seasoning if needed and serve