Curried Squash and Coconut Soup

butternutI’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

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

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 lime

Directions:

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.

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Broccoli and Potato Soup

This broccoli and potato soup recipe is sure to become one of your favourites. Soup is so easy to make at home, and it’s the best way because then you know exactly what’s going into it.

Broccoli and Potato Soup

  • Servings: 4
  • Difficulty: Average
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Ingredients:

3 tablespoons olive oil
3 onions, peeled and chopped
2 cloves garlic, chopped
6 cups vegetable stock
2 large potatoes, peeled and grated
1 head of broccoli, stems cut into chunks and florets reserved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 cup grated cheddar cheese

Directions:

1. Add the oil into a 4-quart pot over medium-high heat.

2. When the oil is warm, add the onions and saute for a couple of minutes.

3. Add the garlic and cook for a minute or two.

4. Add in the stock, grated potatoes and broccoli stems.

5. Sprinkle in the salt and pepper, and cook until the potatoes have broken down, about 15 minutes.

6. Add the nutmeg and broccoli florets, turn down the heat and simmer on low for about 5 minutes.

7. Pour the soup into bowls for serving and sprinkle the cheese over immediately before serving.

This soup is perfect on a cold, wintry day, or, if you prefer, even slightly chilled any other time of the year.