Butternut Curry Squash Soup

It’s a beautiful, wonderful, fantastic time of year! Here in the midwest the air is crisp the light is clear and all the trees are flashing with brilliant reds, oranges and yellows. I LOVE this time of year. As far as food goes…it’s a great time of year for warm soups and fresh baked bread. Enjoy!

Butternut Curry Squash Soup

2 T. vegetable oil
2 T peeled minced ginger root (or 2 tsp. powdered ginger)
1 T jarred Thai red curry paste (or 2 tsp. curry powder)
4 cups butternut (or red curry) squash
1 (13.5 ounce) can unsweetened coconut milk
1 c. chopped red onion
2 tsp minced garlic
1 tsp. cinnamon
4 cups water or stock
cayenne pepper (to taste)
Chopped cilantro leaves (for garnish)

1. Cut squash and remove seeds, lightly oil and put on baking sheet; roast* at 400 degrees about an hour until soft.  Cool and peel.
2. Heat the oil in a large soup pot over medium heat. Add the onion & cook, stirring often, until the onion is translucent; add a pinch of salt while it’s cooking.
3. In the meantime, puree the squash in batches inb a food processor with the water or stock.
4. Add the ginger, cinnamon, & garlic to the pan of onions; cook stirring, for one minute. Add the red curry paste or powder and mix well, then add the pureed butternut squash & the remaining liquid, another good pinch or three of salt.
5. Add the coconut milk & stir/whisk well. Increase the heat to medium high & bring to a boil, the reduce the heat to medium-low, cover & cook for at least 10 minutes.
6. Taste for salt, pepper & seasonings, adding more of anything needed.**
7. If you’d like it smoother: working in batches, transfer the soup to a blender & return it to the pot. Or use an immersion blender & puree in the pot.
8. Heat through and garnish with chopped cilantro leaves if desired.

*You could cook the squash in water instead, but roasting it increases the sweetness
**the amount of spices here is just a starting point, you need to taste & adjust to your liking