Stuff & Nonsense: Warming Curried Coconut Squash Soup


09 November 2015

Warming Curried Coconut Squash Soup

My coworker asked me for my dairy-free butternut squash soup recipe and ... I couldn't find evidence I'd ever made one! Yet it seemed like the kind of thing I would have made one winter? Soup's my thing, after all, and butternut squash is the Squash of Squashes as far as I'm concerned. So I concocted this soup which uses coconut milk and vegetable broth, making it not only dairy-free but vegan. Hurrah.


I used Penzeys Maharajah-style curry powder in this soup as I wanted a richly aromatic, but not necessarily hot, soup. Yes, then I added two teaspoons of sriracha. It's a different kind of heat, I tell you. Feel free to use a hot curry powder and omit the sriracha. Or use both and cheerfully weep whilst eating this soup. It's all up to you.

Warming Curried Coconut Squash Soup

Yield: 4 generous bowlfuls

Ingredients

  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 20 oz package chopped butternut squash
  • 6 oz peeled chopped apple
  • 9 oz carrots, peeled and chopped
  • 2 cups low-sodium fat-free vegetable broth
  • 14 oz can unsweetened coconut milk
  • 1 Tbsp sweet curry powder [Penzeys Maharajah Style]
  • 1 Tbsp coconut aminos or low-sodium soy sauce
  • 2 tsp sriracha

Instructions

  • Heat a little olive oil in a skillet and cook onion and garlic until both are fragrant and golden.
  • Add all ingredients to slow cooker insert and cook on High for 4 hours or until squash is falling apart.
  • Using an immersion blender, puree soup until desired smoothness is reached (I like mine a little chunky). Season with salt and pepper, if needed.

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