Soup is hygge in a bowl, and warms you from the inside out. But this soup...this soup is life-affirming. One sip and your shoulders drop, releasing tension. You will sink into your chair. You will close your eyes just to taste it better. It's that kind of soup.
![butternut squash](https://cdn.shopify.com/s/files/1/0643/4231/files/IMG-5510_480x480.jpg?v=1605330374)
It's coconut curry butternut squash soup and I have yet to make a cute, shorter name for it. Then again, the names of quality dishes always seem to get longer and longer. Seriously. Look at this recipe name in Food & Wine, and it's just a cocktail!
But I digress. Get ready for the warm and fuzzy. This recipe is a snap.Â
![butternut squash soup ingredients](https://cdn.shopify.com/s/files/1/0643/4231/files/IMG-5512_480x480.jpg?v=1605330450)
Ingredients:
- 1 large butternut squash
- 1 large onion (or 3 shallots)
- 1/8 cup butter
- 1 can of coconut milk
- 2 cups of chicken or vegetable broth
- 2 teaspooons of curry powder (to start - add to taste)
- 1 teaspoon of salt (to start - add to taste)
- Black pepper to taste
![shallots in butter](https://cdn.shopify.com/s/files/1/0643/4231/files/IMG-5511_480x480.jpg?v=1605330526)
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Instructions:
- Peel squash
- Slice it in half lengthwise, and scoop out seeds
- Chop into cubes (any size)
- Drop into boiling salt water and cook until a fork can smoothly slide into a cube
- While the squash is cooking, dice onions and cook them in butter until translucent, put aside
- Drain sqash cubes through a strainer
- Once drained, place them back into the pot
- Add in all of the other ingredients, including pan of onions with butter
- Use an immersion blender to smooth the contents into a puree
- Season to taste
And there you have it! If you don't have an immersion blender, you can do the same thing in a blender or Vitamix. But the result will be creamy, decadent, and delicious. Fall colors will be more vibrant, and you may have just found a new side dish for Thanksgiving.
Bon appetit!
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