Coconut Curried Winter Squash Soup Recipe

ingredients

1 medium buttercup, butternut, red kuri, or small baby blue hubbard squash (3-4 lbs. size), halved and seeded
2 tablespoons peanut or canola oil
4 cloves garlic, minced
1 jalapeno chile seeded and finely minced
1 tablespoon curry powder
1 tablespoon finely minced fresh ginger root
1 1/2 cup chicken or vegetable broth
1 1/2 cup coconut milk
1 lime, juice of, or more as needed
salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

directions

Preheat the oven to 400 F.

Place the squash skin-side up in a baking dish. Add 1 inch of water to the baking pan. Bake for about 1 hour, until the squash is completely tender when pierced with a fork. Let cool slightly.

While the squash cools, heat the oil in a small skillet over medium-low heat. Add the garlic, jalapeno; curry, and ginger. Simmer until the spices are fragrant and the garlic just begins to color, about 5 minutes more. Do not let the spices scorch or they will become bitter. Remove from the heat.

Scoop the flesh from the squash skill. Combine half of the squash in a blender or food processor with half the spices and half the broth. Puree until smooth. Transfer to a saucepan. Repeat with the remaining squash, broth, and spices.

Add the coconut milk and lime juice to the soup. Taste and adjust the seasoning, adding salt, pepper, and lime juice as needed.

Reheat over medium heat until hot, stirring frequently. Just before serving, stir in the cilantro. Serve hot.

nutrition data

326 calories, 20 grams fat, 39 grams carbohydrates, 6 grams protein per serving.

reviews & comments

mich REVIEW:
November 22, 2006

Absolutely delicious. Spices are perfect. Make sure to add some salt. My new favorite soup. Red kuri squash is the best squash I've ever had.

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