Butternut Squash Soup with Coconut Milk Halloween is creeping toward us, minute by soon-to-be-an-hour-saved minute. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so Im told. I dont speak French. Im craving soup like a mad woman, you see. Like some Shakespearean witch in the wild woods of West Hollywood, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every October I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan. The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped. Curried Butternut Squash Soup Recipe This creamy and cozy soup recipe uses butternut squash (my personal favorite among the Cucurbit family) but you could also use fresh pumpkin in the spirit of Hallows Eve. Knock yourself out, Dollface. Ingredients: 1 tablespoon extra virgin olive oil 1 medium onion, diced 2 stalks celery, diced 2-3 teaspoons mild gluten-free curry powder 4 cups diced butternut squash 4 to 6 cups light vegetable broth (or fresh water) Sea salt and fresh ground pepper, to taste 1 tablespoon pure maple syrup or raw agave nectar, to taste ½ to 1 cup coconut milk Instructions: Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer. Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didnt need to, but, Bubbe you never know. Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste. Warm through gently and serve. Serves 4.
Posted on: Sat, 19 Oct 2013 02:17:02 +0000