The texture of this blended soup is not too thick or thin, making it fantastic to drink out of a mug or eat from a bowl with a spoon. It's just right either way! Everyone loves the beautiful velvety golden colour. It pours easily into a Thermos for a great lunch to take along on those awesome fall paddles and hikes.
Curried Butternut Squash Soup with Coconut Milk Recipe
1 large butternut squash, peeled (remove outer skin) and chopped (scoop out and discard seeds)
3 carrots peeled and chopped
2 medium size potatoes, peeled and chopped
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
1-2 tbsp Indian curry paste (Add 1 tbsp, then taste to make sure you don't make it too spicy, or serve on the side and let people add their own to the soup.)
1 carton or can of chicken or vegetable stock (900 ml)
1 400 ml can coconut milk
The juice from one fresh lime
A pinch of nutmeg
Tarragon (fresh chopped, or dry)
Salt and pepper
- In a large soup pot, heat the oil.
- Add the chopped squash, onions, garlic, potatoes, and carrots and saute on medium heat until they soften a bit - about 5-10 minutes - don't brown.
- Salt and pepper lightly (people can add more to suit their taste when served)
- Add the curry paste and mix well.
- Add the stock and lower heat, cover and simmer for 20-30 minutes.
- Remove pot from heat and let cool a bit so you don't risk burning yourself when you blend and puree the soup.
- Ladle soup into the blender little-by- little (only fill 1/2 to 3/4 full when blending to avoid spills and always hold down blender lid with a dish towel to prevent it from splashing out or burning you.).
- Puree soup until smooth.
- Put soup back on the stove on medium heat.
- Gently stir in coconut milk.
- Add lime juice.
- Add a pinch of nutmeg and stir.
- Heat the soup to a temperature you like (don't boil) and serve.
When serving, sprinkle fresh chopped or dried tarragon into each bowl for colour and taste, or serve on the side so people can add their own.
Serve with fresh, warm rolls or with homemade croutons or soup crackers.
The skin on uncooked butternut squash is hard to peel. You can also pre-bake the squash by cutting it lengthwise, scooping out the seeds and baking it in the oven on a cookie sheet for 30 minutes at 350 degrees to soften the squash and scoop it out of the skin and add to the soup mixture before blending.
If you're making this Butternut Squash Soup for Thanksgiving Dinner, and serving mashed potatoes and gravy, you can omit the potatoes from this soup recipe. No sense in overdoing it with potatoes. The soup is still great without potatoes.
You've got your favourite Soup Corner at home, right? But . . .
Have Thermos - Will Travel
If you're looking for a hearty stew recipe see:
BaffinPaddler Easy Make Pork Tenderloin Stew
or try another one of my favourite soup recipes,
BaffinPaddler Hot and Sour Soup - vegetarian
Happy fall paddles and hikes!