Already a favorite recipe for both of us is the Butternut Squash Soup with Coconut Milk
Love to serve the soup hot in pre-heated soup plates from our French Pillivuyt china. It is even oven proof.
Here we ate it with bread but we also like the no salt added blue corn chips from Whole Foods Market Place.
It makes for a healthy meal and tastes best on a cooler day 😉
Recipe:
1 tablespoon of extra virgin olive oil
1 large onion, diced
2 stalks of celery, diced
2 teaspoons of curry powder
1 teaspoon of Thai red curry paste
4 cups diced butternut squash
1 package of low sodium vegetable broth (Trader Joe's)
Sea salt and fresh ground pepper, to taste
1 tablespoon pure maple syrup or raw agave nectar, to taste
1 13.5 oz can of coconut milk
Instructions:
Heat the olive oil i na soup pot, over medium heat. Add the onion, celery and curry powder + paste; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer till the squash is soft and fork tender, about 30 minutes.
I've not pureed my soup with an immersion blender but you can do so if you wish, till smooth.
Stir in the maple syrup and coconut milk and season with sea salt and pepper to taste.
Only warm through, don't boil again, and serve.
ENJOY!
