I’m not sure where you’re from, but here in the Great White North, it’s as cold as expected mid-January. Sometimes it’s nice to cook up a warm, tasty meal, one that hits the spot and that the whole family will love. This curried squash soup with Thai-infusion and coconut flavour is the perfect choice. Coconut milk is so delicious, and the health benefits cannot be denied. All of the ingredients come together perfectly to create a soup that’s sure to become a staple in your home.
Curried Squash and Coconut Soup
1 tablespoon olive oil
3/4 cup shallots, sliced
1 garlic clove, minced
9 cups butternut squash, peeled and cubed
3 cups vegetable broth
1 teaspoon curry powder
3/4 cup coconut milk
1. Warm the olive oil in a large pot over medium heat.
2. Cook the shallots for 3-4 minutes until softened, then add in the garlic for just about a minute, until it’s fragrant.
3. Add in the squash and vegetable broth, bringing to a boil, then reduce the heat and allow the mixture to simmer, covered, for 20-30 minutes. You can tell the soup is done when the squash pieces are easily pierced with a fork.
4. Remove the pot from the heat and allow to cool.
5. Puree the soup until it’s nice and smooth, adding in the curry powder and coconut milk, and squeezing in the juice of the lime. Bring the mixture back up until it’s hot, then serve.
This soup is sure to hit the spot any time of year, but it’s especially satisfying after a long, cold, chilly wintry day.