Coconut Curry Butternut Squash Soup
Source: Kim Rush Lynch, inspired by loveandlemons.com
Featured at the Market on Nov. 16, 2014
Serves 6-8
Ingredients:
approx. 3.5 cups of pumpkin (or butternut squash), skin and seeds removed
2-3 tablespoons coconut oil
1 large onion, coarsely chopped
4 cloves of garlic (can press or let the blender do the work)
a few sprigs of lemongrass
2 tablespoons red curry paste
1-2 teaspoons grated ginger
1 can coconut milk, light or full fat, either is fine
4 cups stock
1/4 cup maple syrup
pinch of cayenne
sea salt and pepper
handful or two of greens (optional)
Directions:
Cut pumpkin or butternut squash in half and remove seeds. Grease pan with coconut oil and then roast the pumpkin/butternut squash flesh side down at 400 deg F for about 45 minutes. If using a pumpkin, you can always bake the whole thing in the oven for about 20 minutes to make it easier to work with. Remove it from the oven and when it’s cool enough to touch slice it in to quarters. Drizzle the quarters with olive oil, salt and pepper, and continue roasting in the oven for 20-30 minutes until the flesh is really soft. Remove from the oven. Let cool and scoop out the seeds and guts. Scrape the flesh from the skin and set aside until you’re ready for it to go into the soup.
In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent and add garlic cloves, lemongrass, curry paste and ginger. Cook until fragrant, about 2-3 more minutes.
Add the pumpkin/butternut squash and mix everything together. Let cook few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Before things start sticking to the bottom of your pot, add the coconut milk and the stock. Add the maple syrup and a pinch of cayenne pepper. Cover and simmer for 20-25 minutes, stirring occasionally.
Remove lemon grass and pour the soup into a blender or food processor (you may have to work in batches), or break out your immersion blender and puree until smooth. Taste and adjust seasonings.
Optional: Serve with extra coconut milk and a few more pinches of cayenne.
