Curried Butternut Squash Soup
2
1 yellow onion diced
2 shallots chopped
3 cloves garlic chopped
2 tablespoons fresh ginger chopped
1 cup mirin or sweet wine
3 pounds butternut squash peeled seeded and diced
2-2 ½ cups chicken or vegetable stock
1 14-ounce can coconut milk
1 tablespoon curry paste
1 teaspoon chili powder
1 teaspoon sea salt
¼ cup cranberry sauce (optional garnish)
Curry, chili powder and coconut milk bring out a side of the Butternut Squash that isn't commonly seen. Even non-squash lovers like this soup.
Meal Type
Budget Friendly Salads & Soups
Diet Type
Gluten-Free Vegan Vegetarian
Heat the oil in a soup pot.
Add the onion shallots garlic and ginger. Sauté for 2 or 3 minutes.
Add the mirin or wine and reduce by half about 10 minutes.
Add the squash then the chicken or vegetable stock to just cover the squash. Continue to simmer until the squash is fork tender (about 15 minutes).
Add the coconut milk then stir the curry paste into the soup. Add the salt and continue to simmer for a few minutes. Let sit for a few minutes longer then puree the soup in a blender or use an emersion blender. Serve with a dollop of cranberry sauce in each bowl.
Ingredients
1 tablespoon extra virgin olive oil1 yellow onion diced
2 shallots chopped
3 cloves garlic chopped
2 tablespoons fresh ginger chopped
1 cup mirin or sweet wine
3 pounds butternut squash peeled seeded and diced
2-2 ½ cups chicken or vegetable stock
1 14-ounce can coconut milk
1 tablespoon curry paste
1 teaspoon chili powder
1 teaspoon sea salt
¼ cup cranberry sauce (optional garnish)