Snapshots of life on our little homestead

Winter Squash Soup

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.

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Ingredients

  • 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)

Instructions

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
  3. 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.
  4. Add coconut milk, vegetable broth, maple syrup or sugar, and chili garlic paste (optional – for heat).
  5. 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.
  6. 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.
  7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or with garnishes of your choice.
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