I don’t know about you, but I tend to make the same soups over and over come fall. This year as a part of my Autumn Bucket List I wanted to spice things up a bit — literally and figuratively — by trying my hand at making 5 New Soups! I’m getting dangerously close to the end of fall so I thought I better get crackin’!
This is a pureed soup and I have to admit, I am not always a fan of pureed soup. Something about not having chunks of meat and vegetables makes me feel like it isn’t as hearty as soup should be, but I promise, the coconut milk in this makes it incredibly hearty. You could definitely make this as a meal for two hungry people or serve it in small portions as a fancy pre-meal course.
It is SO YUMMY!
Soup No. One: Roasted Butternut Squash Coconut Curry Soup
Adapted From this recipe but with many changes because I’m stubborn like that
2 TBS Extra Virgin Olive Oil
16 oz Butternut Squash (I bought mine pre chopped at Costco, otherwise about 2 med whole squash)
2 Large Yellow Onions, chopped
1 large red/yellow pepper, or 2 small peppers
2 Jalapenos, diced with ribs and seeds removed
4 garlic cloves, diced
2 heaping tsp ginger
1 TBS coconut aminos (or liquid aminos/tamari/soy sauce)
1 TBS red curry paste
2 tsp Garam Masala
1 14 oz can Coconut Milk
2 Cups Chicken Stock
Salt and Pepper to Taste
Cilantro for garnish
1. Roast cubed squash at 375 degrees for 45 minutes (in a single layer on a foil lined sheet pan) tossed with Extra virgin olive oil, salt at pepper.
2. When squash is halfway done roasting, get started with the base of your soup. In large heavy bottomed pot heat up extra virgin olive oil at medium heat. Add in onions, and ginger and saute until onions are translucent (about 8-10 minutes). Season with salt and pepper.
3. Add in red pepper(s)and jalapenos and saute for another 10 minutes. Season again as you go. This will ensure great flavor through every layer of your soup.
4. Lastly add the garlic and saute for one minute, ensuring it doesn’t burn.
5. Add in aminos, red curry paste and garam masala and stir to coat. Then add can of coconut milk, chicken stock and your butternut squash cubes.
6. Bring to a boil and then lower heat so soup simmers about 30 minutes.
7. Puree your soup in an immersion blender, or in small batches in the regular blender. Check for seasoning and amend if necessary.
8. Garnish with cilantro and Enjoy!