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Curried Butternut Squash Soup

Curried Butternut Squash Soup

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Butternut squash. Curry. Coconut. Do I need to go on? Ok, if you insist…

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My husband loves butternut squash soup, and I’ve made it for years every fall. My firstborn loves curry and coconut. And curried soups are the best. So it was natural to make a curried coconut butternut squash soup.

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I found this recipe on Minimalist Baker’s site, and it was exactly what I wanted. I love how we can ponder different flavor combinations, google it, and find pretty much exactly what we want to satisfy our cravings. The site is very inspiring and the photos made me want to try making this soup right away. It is extremely easy to make with not a lot of ingredients, the unique flavor combination works well together, and the curry gives it that extra warmth that coats your insides. In a good way.

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I almost forgot the fun part! The spider web pattern drizzle! Reserve 2 oz. coconut milk in fridge until soup is ready to be served. Using a spoon, drizzle the coconut milk in a spiral pattern. Then, using a toothpick or knife, draw lines from the center outward, like hands on a clock.

Seconds after my husband finished his first bowl of soup, I, with the bowl of coconut milk by my side, asked him if he would like another bowl of soup.

“….You just want to make the spider web pattern on the soup again, don’t you?”

This soup is definitely going onto my Thanksgiving menu.

Curried Butternut Squash Soup

October 16, 2017
: 4-6
: easy

By:

Ingredients
  • 1 Tbsp. olive oil
  • 1/4 cup shallots, minced
  • 2 garlic cloves, minced
  • 6 cups butternut squash, cubed
  • 1 tsp. salt, more to taste
  • 1 1/2 Tbsp. yellow curry
  • 1/4 tsp. cinnamon
  • 14 oz. can coconut milk (reserve 2 oz. for drizzling on top)
  • 2 cups low sodium chicken broth (substitution: vegetable broth)
  • 2 Tbsp. honey, more to taste
Directions
  • Step 1 In a large pot, sauté shallots and garlic on medium high heat for 2 minutes or until aromatic. Add butternut squash, salt, curry, cinnamon and cook for 4 minutes, stirring continuously.
  • Step 2 Reserve 2 oz. coconut milk in fridge for garnish. Add remaining 12 oz. coconut milk, chicken broth and honey, bring to a boil then simmer for 15 minutes or until squash is tender.
  • Step 3 Turn heat off and using an immersion blender, blend til smooth. If using a blender, transfer to a blender, put lid on and blend til smooth.
  • Step 4 Adjust seasonings (salt, curry powder, honey, etc.). Ladle soup into bowls and drizzle with coconut milk. Spider web pattern with coconut milk: Using a spoon, drizzle the coconut milk in a spiral pattern. Then, using a toothpick or knife, draw lines from the center outward, like hands on a clock.

 

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Instructions with Photos:

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I like to have all my ingredients organized like this before cooking. Because OCD. But it makes me less stressed later on.

Mise en place, people!

Is it just me or does it drive you crazy when you see the vertical grain on the tabletop is at an angle? What? You think I need medication, don’t you?

Ok moving on.

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In a large pot, sauté shallots and garlic on medium high heat for 2 minutes or until aromatic. Add butternut squash, salt, curry, cinnamon and cook for 4 minutes, stirring continuously.

Reserve 2 oz. coconut milk in fridge for garnish. Add remaining 12 oz. coconut milk, chicken broth and honey, bring to a boil then simmer for 15 minutes or until squash is tender.

Turn heat off and using an immersion blender, blend til smooth. If using a blender, transfer to a blender, put lid on and blend til smooth.

 

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Adjust seasonings (salt, curry powder, honey, etc.). Ladle soup into bowls and drizzle with coconut milk. Spider web pattern with coconut milk: Using a spoon, drizzle the coconut milk in a spiral pattern. Then, using a toothpick or knife, draw lines from the center outward, like hands on a clock.

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