Saturday, October 26, 2013

spicy curry butternut squash soup

I wanted to make something spicy with butternut squash, and soup seemed a good way to go. The coconut milk rounds out the spice, but if you shy away from heat, cut back on the chili flakes. Perfect with a good crusty bread.

1 medium butternut squash, peeled and chopped
1 smallish yellow onion, diced
4 cups of veggie broth
1 can of coconut milk
3 TB red curry paste
1 TB minced ginger
1 4 inch stalk lemon grass
2 garlic cloves, minced
3/4 tsp chili flakes
2 cups chopped broccoli
1 cup garbanzo beans, preferably home made
1/4 cup chopped fresh cilantro
lime wedges

Smash the lemongrass, but don't chop it up. Saute the onion, garlic, ginger, and lemongrass in a bit of oil for about 5 minutes. Add the butternut squash, and curry paste and stir to coat. Add the broth and bring to a boil. Cook 5 minutes, then remove the lemongrass. Add the coconut milk, broccoli, and garbanzo beans and cook another couple of minutes, until the squash is done. Puree three cups of the soup in a food processor or blender, then return to the pot, season with salt and pepper and stir in the cilantro. Squeeze in some lime juice at serving. This makes a pretty good sized pot of soup and it's really good the second day. Could be served over rice...

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