This comforting butternut squash soup is a family favorite in the colder months. The soup can be made vegetarian or vegan, or you can add all sorts of delicious things to satisfy the meat-lover in your group. First you'll want to roast the butternut squash. Cut the squash in half. Place it face up on a baking sheet. Roast at 400° F for 1 hour or until a fork easily slides into the squash. Remove the skin, and mash the squash.
- 1 whole roasted squash, mashed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, diced
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 cup coconut milk/heavy cream
- 4 cups chicken or vegetable stock
- Salt & black pepper
- In a pot, warm the olive oil and butter. Add onions, salt, pepper, and garlic. Sauté until onions are transparent (about 5-6 minutes).
- Add the remaining seasonings, coconut milk and stock.
- Bring to a boil and reduce heat, simmering for 10-15 minutes.
- Remove from heat and puree in a blender until creamy.
- Adjust seasoning if needed. Add more stock if too thick.
- Place in bowls and garnish with your favorite topping such as a dollop of sour cream and bacon bits, crunchy croutons, fresh basil and toasted pumpkin seeds, or crumbled spicy sausage to give it a kick.