Curried Butternut Squash Soup

Curried Butternut Squash Soup

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled, seeds discarded, cut into chunks
  • 1 can (14 ounces) unsweetened coconut milk
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon Vindaloo curry spice blend
  • 2 tablespoons brown sugar
  • 4 tablespoons butter
  • cream, for garnish

In a large stockpot, heat the oil over medium heat until it shimmers.  Add the shallots and garlic and cook for 2-3 minutes until browned and fragrant.  Add the remaining ingredients (except for the butter and cream).

Bring to a boil, then reduce to a simmer and simmer for 20-30 minutes until the squash is tender.  Puree with an immersion blender until smooth.  Stir in the butter and taste the soup, adjusting the seasoning if needed.  Continue to simmer over low heat for another 15-20 minutes; if the soup is too thick, thin it out with a little water or broth.

Garnish each bowl with a little cream.

Yields a Very Large Pot of Soup

Recipe from Curly Girl Kitchen