• Gail Silverman

Yum Yum Curried Butternut Squash Soup

It's been so exciting to get my beautiful bountiful Worden Farm weekly boxes filled with amazing Organic Local Produce. Last week's box included a huge Butternut Squash and though its still pretty warm here in FL, I couldn't resist making this yummy soup. In my usual fashion I scouted a few recipes and then created my own version. Since everyone else is starting to experience chilly weather I am sure you will love it!



My soup playlist was classical piano concerto's. I have really started to love classical music, especially piano. I find it so relaxing and soothing and a great pairing with being in the kitchen. Plus I am determined to learn to play! Unfortunately Spotify is not

showing any of the beautiful piano music I was listening too so I can't build a playlist for this post. So here is a link to my Classical Piano Statement on Pandora!












INGREDIENTS

  • 1 Tbsp coconut or avocado oil

  • ½ sweet onion

  • 2 cloves garlic, minced (approx. 1 Tbsp)

  • 6 cups peeled & chopped butternut squash (small/medium butternut squash yields ~6 cups)

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper 

  • 2 Tbsp Red Curry Paste

  • 1/4 tsp turmeric

  • 1/4 tsp ground cinnamon

  • 1/4 tsp cumin powder

  • 1 14-ounce can light coconut milk

  • 2 cups low sodium vegetable broth

  • 2 Tbsp maple syrup (or sub coconut sugar)

  • 2 Tbsp Coconut Aminos

  • 1 ½ Tbsps of medium dry sherry

  • 1/2 tsp chili garlic paste or sriracha (optional/ add more if you like it spicy)


DIRECTIONS:

Heat a stock pot over medium heat.

Add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry paste, turmeric, cumin, and cinnamon. Stir to coat the squash. Cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup, and chili paste. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is tender and soft. Either transfer soup to a blender or use an Immersion Blender. I highly recommend investing in an immersion blender. It's so much less messy and easier to use. And in addition to soup it's great for dressings, sauces and smoothies. Purée until smooth and creamy. If using a blender, return soup back to pot. Stir in sherry and coconut aminos. Taste and add seasonings as needed. Continue cooking for a few more minutes over medium heat. Serve as is or with garnishes of choice. I chose mint and raw cashews. You can also try chopped avocado, pumpkin seeds etc.


Pairs perfectly with my delicious Garlicky Kale Salad! Healthy and yummy just about 191 per cup.



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