Tuesday, 6 March 2012

Curry Coconut Butternut Squash Soup

A cold day outside? No worries - a nice warm aromatic soup is waiting for you! Roasting butternut squash is one of my new favourite smells for sure.
I'm not the only one either - it is a meal our whole family enjoys.

Even Lucy loves roasted squash!
This is another recipe we have added to our menu since we've moved onto healthier eating.  Now when I say healthy I do not mean diet, just healthier than the average meal we've eaten. For example instead of buying a boxed version of squash soup, we roasted our own and made it from scratch.  This way we know what is going into our meal and we can customize it. Using raw ingredients is also fun and cost effective as we can make a great deal of soup with one squash and a few more ingredients.

These are the things you'll need!
(I usually make a double batch so I can have enough for dinner and some lunches) 

Curry Coconut Butternut Squash

1.5lb Butternut Squash
2 cups of broth (your choice whether it is Beef, Chicken or Veg)
Canned unsweetened Coconut Milk
1 small onion
1tbsp of oil
2 tsp of curry paste (Mild or Hot is totally your call)
1 tsp of ginger
1 tsp of nutmeg
Optional : add a cooked/peeled apple or unsweetened apple sauce for extra flavour! I will so do this when we have apples in the house. 

I like to roast the squash the day before then store it in the fridge until I have the right moment to assemble the soup. For most people this is a great time saver as it shortens up your cook time.

Already roasted squash stored in the fridge - ready to go when I have the perfect moment!
To roast your squash just cut in half and place on a pan with tin foil under and over. I roast for around an hour at 350F until the flesh is easy to pierce with a fork. Don't skimp on this step as it will make pureeing your soup easier later.

So once your squash is roasted assemble your ingredients.

Notice my amazing hand written cookbook Dad got me for Christmas - love it!
Spices combined for easy and even mixing.
 I mix the curry, ginger and nutmeg together with a little broth in a small dish to make a paste. This will help it mix evenly in your soup.

Onions sizzling away.
Chop your onion in medium sized pieces. Combine with oil and fry in the pot you plan to make your soup in.

Broth, spices, squash and onions simmering.
Once good and browned, add your broth, squash and spices into the pot. Bring to a boil and then allow it to simmer for 10 minutes.

If you have an immersion blender this is the time to use it! Just pop it into the pot and whiz away. If you are going the food processor route you will need to take a few extra steps.

My method of straining - feel free to be creative with slotted spoons or colanders just be prepared for a bit of a mess!
Strain out your solids and transfer them to the food processor. Purée until no lumps remain.

Absolute genius of a food processor!
Then return it to your pot of broth and switch to a whisk. Gently mix in your purée to the broth.

Back into the broth!
Switch to whisk and be gentle! Too many splashes make for a dirty stove haha.
 With the heat on medium-low add in your coconut milk. I adapted this recipe from a great one that called for a whole can. I cut it back to half a can as coconut milk is high in fat (but oh so good). This is your call - increasing the amount will not change your soup drastically. Coconut milk also freezes well so you can save that half for another batch or recipe (like chicken korma - yummy!)

Great colour contrast!
Once you have stirred in your milk then cover and let sit (if time permits) for one or two hours to allow for the flavours to blend. You won't regret it.

Next - serve up hot and enjoy with homemade tea biscuits 
(Yes, best husband in the world baked some this afternoon! Yum!)

Don't worry I made a double batch - there will be leftovers for lunch!

Where was Jack for all of this you ask? Well the actual cook time - exactly 23 minutes. 

Which he spent surrounded by fun toys - ogling and giggling.

1 comment:

  1. I am here to say.. soooo yummy.. had it three weeks ago... yum yum.. oh, except the biscuits... maybe next week, we can have it again!