Our winter squash are coming in and it is soup time in our house again. For dinner tonight a made arch and creamy winter squash soup with a side of corn muffins.
If you have some winter squash you may want to try this recipe.
- 1 Tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic, minced
- 6 cups chopped winter squash (I used kabocha squash for tonight’s recipe)
- 1 pinch each sea salt and black pepper
- 1 1/2 Tbsp curry powder
- 1/2 tsp ground cinnamon
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 2-3 Tbsp maple syrup (can use brown sugar or coconut sugar)
- 1-2 tsp chili garlic paste (optional)
- Heat a large pot over medium heat.
- Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
- Add squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or sugar, and chili garlic paste (optional – for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of your choice.