Fall is here and with the crispy air comes an excellent excuse to head out to the farmers market and pick up some fresh squash followed by a relaxing afternoon in the kitchen cooking a delicious and aromatic pot of soup! Whether served with a nice loaf of bread or salad on the side, this dish will tickle your taste buds. This soup is super versatile as well. Add some cumin or curry or swap out the cocunut milk for cream (reduce it a bit). It lends itself to many modifications.
- 1 tablespoon olive oil
- 1/2 cup diced white onion or 2 medium shallots
- 1/2 tablespoon fresh minced ginger
- 1-2 gloves garlic
- 5-6 cups cubed butternut squash
- 1 and 1/2 tablespoon curry powder
- 2 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 14-ounce can of coconut milk
- 1-2 tsp chili garlic paste (optional if you like it spicy)
- Toasted Sesame Seeds
- Cream to drizzle on top
- In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 3-4 minutes.
- Stir in ginger and garlic and cook for 30-60 seconds, just until fragrant.
- Add squash, broth, salt, and pepper.
- Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
- Puree soup using an immersion or regular blender.
- Return to pot (if using regular blender) and if it is too liquid, you can simmer a bit more.
- Serve soup in bowls and top with a swirl of cream or sesame seeds.