Tuesday, October 4, 2011

Time for Butternut squash soup!

It's MoFo Day #4 and it's time to post a super simple, but super yummy Butternut Squash soup recipe! =) 
[You can easily sub the squash with any kind of pumpkin!]

~* Curried Butternut Squash soup *~

*1 medium or large Butternut Squash
*1 large oninon
*3-4 med/big carrots
*1-2 Tbsp olive oil
*4-6 c veggie broth [I use one veg broth cube on 6 c]
*~1 Tbsp curry [the normal one, not the hot Madras!]
*salt & pepper to taste
*1 can of full fat coconut milk [I guess light would work too] or in a pinch plain plant milk such as soy, rice or almond.

Preheat oven to 350-400 degrees F (180-200 C).
Cut the squash lengthwise in half and then again so you have 4 long pieces.
Rub each piece with a bit of olive oil and sprinkle with kosher salt. Spike with a fork a few times.
Put on a baking tray, the fleshy part facing *up* and put it in the oven for good 45-55 minutes. 
The squash is ready when it's nice and bubbly.
Let the squash cool down before you gently peel the skin off.

While the squash is in the oven, you can already prep the rest of the soup:
Dice the onion and sautee in the olive oil until translucent.
Add the broth and let it simmer on low heat.
Peel and dice the carrots and add to the onion/broth mix.
When the squash is done, cut it into ~1" cubes and it goes into the rest of the soup.

Personally I always use a pressure cooker for soups, so at this point I simply close the lid of my pressure cooker, turn the heat up and wait for the cooker to start steaming. 
Once it does, I let it go for ~3-5 minutes, then I turn off the heat completely and let it sit. [I rarely use the quick release, though you could, of course.]

If you don't have or like to use a pressure cooker, just cook everything regularly in a 'normal' pot for a good ~30 minutes, until the carrots are tender.

Once the carrots are cooked and the soup cooled down a bit, use a stick blender (or if you prefer, pour it into a stand mixer -just make sure it's not too hot!) and blend until everything is creamy.
Now as the final step add the curry, salt & pepper and the coconut milk (you can also use regular plain plant milk if you don't have coconut milk. It just won't be as sweet and creamy) 

Voila, it's ready.
You can add rice to it or while cooking some potatoes to make it more filling..
We like it just as it is with a slice of home made sourdough bread. 

Guten Appetit! =)

No comments:

Post a Comment