Each week we get a vegetable box from a local farm, and every few weeks it includes a butternut squash. I’m always trying to figure out exactly what to do with it. Sticks doused in butter, cinnamon, allspice and roasted are good — but not regularly. And that’s a post for a different day.
My absolute favourite, go-to-butternut-squash recipe is this one, for a curried soup with coconut milk. Yummmm. Coconut milk, ginger, curry paste, and the squash — an utterly morish, healthy and hearty winter soup. Oh, and it happens to be vegan, if that’s your thing.
Dollop with a bit of plain yogurt, and considering garnishing with some sweet chilli sauce.
Curried butternut squash soup
Author: Lyndsay Lucero
Serves: 4 servings
- 2 T olive oil
- 2 onions, diced
- 3 garlic cloves, minced
- 1 T minced ginger-root
- 1 T curry paste
- 7-8 c (1.4kg) diced butternut squash
- 4 c. water
- 2 t sugar
- 1¼ t salt
- 398ml unsweetened coconut milk
- 2 T lemon juice
- Cut squash into approx 1in cubes.
- Dice onions.
- Heat oil in a large stockpot and gently cook onions, garlic and ginger until the onions are clear (approx 5min).
- Add curry paste and cook 1 additional minute, stirring constantly.
- Add squash.
- Add water — just enough to cover the squash.
- Add sugar and salt.
- Simmer 30 min, or until the squash is tender.
- Add coconut milk, and simmer 5 min.
- Add lemon juice.
- Puree, reheat and enjoy!