Cocount Curry Butternut Squash Soup
I’ve been living without a kitchen for about 3 weeks now. I’ve also had no internet, television, or radio signal. Just spending a little quality time with myself during the process of moving onto a horse farm that the Omnivore and I have recently purchased is what I tell myself when I’m feeling particularly positive about the entire experience. Don’t talk to me when I’m not feeling positive about this stint in my life
Being the cook that I am, I was naturally very excited when my mom took me in for a weekend at her house. What complicates matters is that I don’t have a car, and I’m “camping” in the middle of nowhere, so hitchin’ a ride to a city is a big deal (and by city, I mean a town with one stop light). Hitchin’ a ride to the city and staying the night in a house with a kitchen and the internet is even better!
I was so excited to leave my dwelling and shack up with my mom, until I remembered that she lives different sort of “camping” lifestyle. While she has the internet and a reliable NPR radio signal, she lacks television (okay by me) and heat. HEAT! Naturally, when you’re cold and need to warm the house, you make soup in the kitchen.
We decided to test drive this recipe for Thanksgiving and we were more than impressed. It is warm and creamy and perfect for any occasion. We each had two heaping bowls.
Creamy Curry Butternut Soup (adapted from KathEats)
1 butternut squash, peeled, de-seeded and chopped into cubes
2 (15 oz) cans vegetable broth
1 can lite coconut milk
1 can hot water
1 15 oz can great northern beans, rinsed and drained
2 celeries, chopped
2 carrots, chopped
2 cloves garlic, minced
2 tbsp yellow curry powder
1/2 tbsp garam masala
1 tbsp salt
1 tsp black pepper
Dice onion, carrot, and celery into small pieces. In a large soup pot, saute these vegetables in a little bit of cooking spray until soft, about 5 minutes. Add minced garlic and cook about 2-3 minutes. Add butternut squash, curry powder, garam masala, salt, and pepper to the pot. Cook 2 minutes. Pour in beans and the remaining ingredients (stock, water, coconut milk). Bring to a gentle simmer and cook 30 minutes. Remove from heat and allow to cool slightly. Transfer soup to a blender or soup processor and process until smooth. Return to the stove and heat again before serving.