A beautiful velvety soup with the creaminess of the squash, the spice of the curry and the flavour of the coconut. A great winter warmer soup for any day of the week.
It's official, soup season is here. How is it that the temperature seems to go from scorching hot to freezing your you know whats off? It just seems like I was only just in shorts and flip flops and then I woke up in a parka. Okay, the parka might be a bit over kill, but it's seriously gotten cold. Brrr!
And I'm not complaining at all. I love the cold, the crisp air, the log fires, the warm drinks and all the comfort food. I'm in 100% for fall and winter.
Which brings me straight to the soup.
A few months ago, on one of those unbearably scorching hot days, a friend of mine dropped off about a thousand years supply of old Good Food magazines. Reality, I think it was about five or six years. But the pile was pretty high. Not quite as tall as me but quite a few....ha!
Because I never ever buy magazines, I love looking through them. As it was still summer and I wasn't cooking too much, I just put the magazines in the corner and that was were they stayed. Taunting me every single time I walked into the living room. So every now and again I would walk by and pick one up and flip through it. I'd see so many beautiful dishes that I knew I would never make. Yes, that's me.
Then I decided I was going to take out a few magazines each week and go through them page by page for inspiration. I'd pull out what caught my attention and then recycle the rest of the magazine.
And I would like to point out that I've been pretty successful. I usually ponder through one magazine each morning at the kitchen table, surrounded by cats and one dog, while the rest of the house sleeps. Some magazines I find nothing and in others I have found as many as half a dozen or so ideas.
What exactly am I doing with my ever growing collection of magazine clippings? Yes, the million dollar question. Will I actually ever make anything from my clippings? Well, this soup is a start.
Okay, it wasn't exactly as the recipe stated because I didn't have the red lentils the recipe called for and I decided to roast my vegetables because I prefer them this way. I also added an onion, because I love the flavour. Apart from that, the inspiration for this recipe came from one of those BBC Good Food magazines in my now diminishing pile.
Notes about the soup:
Easy. Basic. Delicious. That sums it up really...ha!
But of course, there are always a few things to say. So first, I used a curry powder blend for the seasoning as you will see in the recipe below. You can use whatever you have on hand. I used Madras which really gave the soup a bit of a kick which I loved. But you really can use what ever kind of curry powder you have. And if you don't have any or would prefer to make your own spice combination. Here's something you could go for. Maybe say 1 teaspoon coriander, 1/2 turmeric, 1/2 cumin and a pinch of hot paprika. Because I usually always blend my own spices, I know that combination will work. If you like your soup to have a bit of a kick, you could always add some hot pepper flakes or a small diced chilli. It all works.
I blended the soup until it was pretty smooth, but you could leave it a bit chunkier if you like it that way.
The coconut flavour really comes through in this soup and it's a great winter warmer.
Happy cooking friends and enjoy the cold.
Coconut Curried Butternut Squash Soup
Serves 4 -6 / Prep time: 10 minutes / Cook time: 40 minutes
1 Butternut squash, peeled, de seeded and cut into 1 inch pieces
2 Large carrots, peeled, ends trimmed and cut in half lengthways
1 Onion, peeled and roughly chopped
3 Cups/720 ml vegetable stock
1 Can coconut milk
1 Tablespoon hot curry powder
3 Garlic cloves, crushed
2 Tablespoons olive oil, divided
Small bunch fresh coriander
1 Teaspoon salt
1 Teaspoon black pepper
Preheat oven to 350 degrees F. Add the squash and carrots to a large baking tray and drizzle over one tablespoon of the olive oil. Roast for about 35 minutes or until soft. Remove from oven.
While the vegetables are roasting, heat a large saucepan over medium to high heat on the stove top. Add the remaining olive oil and garlic. Let sizzle for a minute and add the onion. Stir for a minute. Allow the onion to brown for a couple of minutes. Reduce the heat to medium low and add a splash of stock to prevent the onions from sticking. Continue cooking the onions for about 15 minutes or until they have caramelised. Add the curry powder and stir for a minute.
Add the roasted vegetables to the pot and stir for a minute. Add the stock, coconut milk, salt and pepper. Stir and bring to a simmer for about 2-3 minutes. Remove from heat and blend in batches.
Return to pot and leave on a low heat for a few minutes.
Serve topped with fresh coriander.
Click the downloadable link below to print recipe!
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