Friday, February 6, 2015

Coconut Curry Squash Soup

This was a fantastic soup we made a couple of weeks ago that utilizes all the garden goodness put away for the winter:  squash, apples, homepressed cider, onions and garlic.  We made a monster batch, and so we just kept roasting squashes that needed to be used soon (they were starting to get a bit wrinkled on the edges).  Roasting the garlic and squash seems to make a huge difference for my tastes, as would the fresh apple cider instead of apple juice from concentrate.


2 medium sized sweet winter squashes (butternut, kuri, butternut, sweetmeat) - roasted
1 large apple
1 onion
2 Tbls olive oil
2 tsp fresh ginger
4 cloves garlic - chopped
2 cups apple juice or cider
14 oz coconut milk
3 cups vegetarian broth or water
2 tsp salt
2 Tbls curry powder
more salt and pepper to taste

Cut your squashes in half and face down on a baking sheet.  Roast at 400 degr F until the flesh becomes soft and slightly carmelized.  Scoop out seeds and remove skin.  Set to the side.

Sautee the apple and onion in olive oil for about 5-10 minutes.  Add ginger, garlic, salt and curry powder and continue to stir. Do not let the garlic brown.  Add the squash and the remainder of the ingredients and bring to a boil.  Once boiling, reduce to a simmer.  Puree completely for a smooth texture, or puree only half for a slightly more chunky style.  Both are delicious.

Serves 4-6

Recipe inspired and adapted from PCC Cooks Instructor Omid Roustaei

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