Kathleen Rear

Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…

Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water

In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.

After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.

Serve hot with a nice crusty baguette!

Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.