Wednesday, October 13, 2010

Butternut Squash Part 1


It's fall and that means we get to start eating yummy winter squash! Butternut squash is my favorite and can be added to just about anything, I think. I'm going to share with you my three favorite recipes in the next three posts. Here's the first one:

Coconut Curry Butternut Squash Soup

1 medium to large butternut squash
2 tbsp olive oil
1 medium yellow onion, chopped
1 box of veggie broth
1 can coconut milk
1 tbsp yellow curry powder
salt to taste

Cut squash in half and place face down in a glass baking dish with about 1 inch of water. Bake in oven for 40-50 minutes on 400 (or until skin browns and bubbles). In the meantime, chop your onion and saute in olive oil in the bottom of your large soup pot (about 5 minutes). Set aside. When squash is cooked, peel off skin and discard. Chop squash into large chunks and add to pot. Add enough broth to cover squash (may need to add more later). Mix together. Add this mixture in batches to blender and blend until smooth. Place blended soup back into pot and add coconut milk, curry powder and salt. Add more broth or water if needed. Let simmer 20 minutes to meld flavors. Enjoy!

I'll be back soon with two more squash recipes plus a yummy Indian dish I made the other night!

Love you,

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