Ingredients
1/2 butternut squash
1 cup coconut milk
2 cups chicken broth
1 inch ginger, smashed
salt & pepper to taste
1 teaspoon curry powder
1/4 teaspoon cayenne
chopped pistachio nuts for garnish
Directions
1. Scoop out the seeds from 1/2 butternut squash and roast at 400 degrees for an hour.
2. Meanwhile, simmer the chicken broth with ginger--that will infuse the ginger flavor into the broth.
3. Once the butternut squash is tender, scoop it out from the skin and drop it into a blender.
4. Add coconut milk and strained chicken broth to the blender. Season with spices, salt & pepper. Pure.
5. Adjust the seasonings, pour the soup back into the pot and gently reheat.
6. Garnish each soup bowl with chopped pistachios.
What's your favorite quick and warm meal to prepare on a gray rainy day?
Soup is always good on a rainy day. This one looks particularly delicious =D.
ReplyDeleteWhat a great way to use squash. The recipe looks delicious.
ReplyDeleteLOVE the addition of coconut milk! Yum!
ReplyDelete+Jessie
I only used 2 tbsp out of a whole can of coconut milk and wasn't sure what to do with the rest. Now I know! This is so perfect for the rainy day we're having right now
ReplyDeleteButternut squash + coconut milk = perfection!
ReplyDeleteThe soup looks absolutely delicious.
this looks amazing, and I love hat you made it with bits of stuff that was left over. Also, that bowl is adorable!
ReplyDeleteCurry and butternut squash go so well together! My grandmother makes an amazing butternut squash curry with similar flavors - onion, garlic, curry powder and tamarind instead of coconutmilk :)
ReplyDeleteI love curry! I can almost imagine the creaminess and the spiciness of the soup...
ReplyDeleteBeautiful. This is a healthy comfort dish on a rainy cold day.
ReplyDeleteRainy day quick meal....fried egg sandwich. I love butternut squash soup and like this variation, mine go to has apples and toasted spices.
ReplyDeleteGosh, that pistachio garnish is so pretty!
ReplyDeleteI like most kinds of soups and they always make me happy on cold and rainy days... (such as today) I am in fact about to make a lovely soup myself for lunch today!
ReplyDeleteI dig the chopped pistachio topping. Nice touch!
ReplyDeleteVery pretty on a dark green background! I like the coconut milk and pistachios here!
ReplyDeleteThank you for your comment Olga! I actually didn't end up trying the soup and I'm embarrassed to say I've failed horribly at meal planning - but I certainly appreciate the reminder. I just bought a big bag of carrots, so I'll try it out this week and let you know how it turns out!
ReplyDeleteThis soup sounds so good--I love the combo of squash and curry. Garnishing with pistachios is a great idea!
ReplyDeleteButternut squash is my absolute favorite. Love the addition of curry and pistachios! Yum!
ReplyDeletei usually eat this kind of soup all winter long, but i haven't made it once yet this winter!
ReplyDeleteI had three small butternuts from my CSA farm, so I just tripled this recipe. I was tired of looking at the squash sitting on my counter for a month. I used a homemade veggie broth. It came out great, and now I have soup for dinner and a few containers for the freezer!
ReplyDeletecan I use pumpkin? And by pumpkin, I mean the meat of the pumpkin that you take out with the seeds when carving it. ^_^
ReplyDeleteI am in catering & we served butternut squash soup for an event. I have spent the night looking for a recepie & I'm anxious to try it! K8
ReplyDeletefound your site in a google search to my happiness, and this is sitting on my stove at the moment. thank you for a recipe that does NOT taste like pumpkin pie mix. :)
ReplyDeleteFinally got around to trying this a little while back (pinned it ages ago) and the flavor is good--although on repeat it actually ended up being used as the "saucy" part of a chicken and vegetable curry (over rice) since we're usually looking for something more substantial than soup. Thanks for the inspiration!
ReplyDeleteThanks for coming back and leaving a comment! And I think it's great you used it as a sauce: that's what cooking is about....making the recipes your own.
ReplyDeleteWhat a good idea (sans chicken, I'm vegetarian) . I'll get two different meals out of this!
ReplyDelete