CURRIED BUTTERNUT SQUASH SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 butternut squash (about 1 1/2 lb), peeled and diced
28 g/2 tbsp brown sugar
42 g/2 tbsp honey
57 g butter or olive oil, divided
1 ripe banana, unpeeled
½ medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 garlic clove, chopped
2 tsp curry
½ tsp ground coriander
1 pinch nutmeg
¼ tsp cinnamon
245 g/1 cup coconut milk
411 g/1 can chicken broth
1 bunch cilantro, chopped, plus more to serve
1 lime, juice, more to taste
salt and pepper, to taste
70 g/½ cup pumpkin seeds, toasted, for topping
pumpkin seed oil or olive oil, for drizzling
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Directions: |
Directions:Preheat oven to 350ºF, with rack in center. Line baking sheet with aluminum foil.
Melt 28 g/2 tbsp of the butter (microwave).
In medium bowl, toss squash with melted butter, brown sugar and honey.
Spread squash over 3/4 of prepared baking sheet. Place banana on pan on free space.
Roast in oven, removing banana after about 15 minutes, when peel is black and juice starts coming out. Continue roasting squash for about 20 minutes longer, or until caramelized and soft.
In large saucepan, melt remaining 28 g butter over medium heat. Sweat onion, celery and carrot for a few minutes, until tender.
Stir in garlic, curry, coriander, cinnamon and nutmeg. Cook slowly for a few more minutes.
Peel banana, then slice, and add together with squash to sauce pan. Pour in coconut milk and chicken broth. Simmer until hot.
Transfer mixture to blender. Puree until smooth. Adjust consistency with more broth, if necessary.
Return soup to pot, stir in cilantro, and season with lime juice, salt and pepper to taste.
Serve, garnished with a drizzle of pumpkin seed or olive oil, toasted pumpkin seeds and more cilantro. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe years ago in the Bangor Daily News, back in the day when we still lived in Bangor. We love this seasonal, comforting soup, and I have made it often.
It's great of you have pumpkin seed oil, but your regular EVO works well, too.
Don't skimp on the toasted pumpkin seeds, they add a nice, crunchy spiciness.
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