Here is a great use for butternut squash (my fav!). It’s a lovely curried soup and it’s so easy to make. I served this for my friends when they came over for a “Fall Dinner” and they asked me if it was from a package because they thought it was too good. What a great compliment!
Curried Butternut Squash Soup (adapted from The Everyday Vegan)
- 1 large butternut squash, cooked (6-7 cups)
- 1 large yam, cooked
- 1 cup carrots, roughly chopped
- 2 tsp olive oil
- 1 cup sweet white onion, roughly chopped
- 1/2 cup celery, roughly chopped
- 3 garlic cloves, chopped
- 1 tbsp fresh ginger
- 1 tsp Madras curry powder
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 4 cups vegetable stock
- 1- 1 1/2 cups of water
- sea salt and pepper to taste
Preheat the oven to 400 F and bake squash and yams for 55-60 minutes (until soft when pierced). Remove from oven and let cool enough to handle. Prepare other ingredients while squash and yams are baking and cooling. Once cooled, slice squash and peel from flesh. Slice yam.
In a large pot, heat olive oil over medium heat. Add onion, celery, sea salt, and pepper. Cover and cook for a few minutes. Add some water or stock if necessary. Stir in garlic, ginger, curry powder, coriander, and cinnamon. Cover and cook for another 4-5 minutes, until onions soften. Add vegetable stock, 1 cup of water, squash and yam. Puree soup in blender or food processor until smooth. Add extra water depending on desired thickness. Bring mixture to a boil, reduce heat to low, cover, and let simmer for ten minutes. Season to taste.
This makes a lot of soup, but I like to put it in single-serving sized containers and freeze it. Yum!
Ooh, and I finally got my copy of Foodies of the World in the mail. Check it out!! Excuse the crappy pictures…I took them with my cell phone!