Curried Butternut Squash Soup
Courtesy of Alex
Ingredients:
- 2lb Butternut squash
- 2 Tbs NHHS Curry Powder
- 2 Tbs MOV Extra Virgin Olive Oil
- 1 can Coconut milk (keep 2 Tbs for garnish if desired)
- 1/2 White onion
- 1/2 cup Cranberries
- 2 Carrots
- 2 Red bell peppers
- 1 tsp salt
- 1 tsp black pepper
- 2 cups Vegetable broth (as/ if needed)
Directions:
Chop the butternut squash into small chunks, and dice the onion.
Peel and chop carrots into bite sized pieces, slice bell peppers into strips, and set aside
Add olive oil to a pot and heat before adding the butternut and onion.
Saute on medium heat, adding salt and pepper, until onion begins to caramelize.
Add coconut milk and curry powder to the pot, and let simmer for about 30 minutes, stirring as needed. Add vegetable broth if the liquid decreases too much.
Butternut squash should cook down into a thick soup texture. If this is not achieved after 30 minutes, either blend with an immersion blender, or continue to simmer, adding vegetable broth as needed.
Add in carrots, peppers, and cranberries, and continue to simmer for another 10-15 minutes, until carrots are bite soft.
Serve hot with bread and garnished with a swirl of coconut milk if desired.
To add protein: Simply add extra firm tofu chunks at the same time as the carrots, peppers, and berries.
Serves 4-6
Chop the butternut squash into small chunks, and dice the onion.
Peel and chop carrots into bite sized pieces, slice bell peppers into strips, and set aside
Add olive oil to a pot and heat before adding the butternut and onion.
Saute on medium heat, adding salt and pepper, until onion begins to caramelize.
Add coconut milk and curry powder to the pot, and let simmer for about 30 minutes, stirring as needed. Add vegetable broth if the liquid decreases too much.
Butternut squash should cook down into a thick soup texture. If this is not achieved after 30 minutes, either blend with an immersion blender, or continue to simmer, adding vegetable broth as needed.
Add in carrots, peppers, and cranberries, and continue to simmer for another 10-15 minutes, until carrots are bite soft.
Serve hot with bread and garnished with a swirl of coconut milk if desired.
To add protein: Simply add extra firm tofu chunks at the same time as the carrots, peppers, and berries.
Serves 4-6