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Curried Butternut Squash Coconut Ginger Soup Recipe

Ingredients

How to make it

  • Heat oven to 400° F (200° C). Place butternut squash on a baking sheet and pierce the skin in several places with a fork. Bake for approximately 1 hour, or until skin begins to brown, blister and wrinkle.
  • Remove squash from oven and allow to cool. Peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard core with seeds. Cut the remainder into 1/2" cubes.
  • Place squash and all other ingredients except coconut milk in a large pot. Bring to a boil then reduce to low heat, stirring often, until it breaks down into a soupy consistency.
  • Add coconut milk. Use food processor or stick blender to whip into a smooth, creamy consistency.

Reviews & Comments 1

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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    I Love ALL the ingredients that
    blend together to create this "5"FORK!!!!! Soup~
    Thank-you so much for sharing such
    a 'Taste Treat'~
    ~*~mjcmcook~*~
    Was this review helpful? Yes Flag

The Cook

plousia Toronto, CA

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