Enjoy this cozy and nourishing curried squash soup on a cold winter’s day. A creamy coconut milk complements the flavors of warm spices and sweet butternut squash (serves 3-5).
INGREDIENTS
1 butternut squash from Tonnemaker Hill Farm
Olive oil
Salt and pepper
1/2 onion from Andersen Organics
3 cloves garlic from Channing Farm
2 Tbsp curry powder
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp nutmeg
5 shakes red pepper flakes from Hayshaker Farm
1 can coconut milk
4 cups water
Pepitas
DIRECTIONS
1. Cut the squash in half, remove the seeds and skin, and cube the flesh. Roast with a drizzle of olive oil, salt and pepper at 400 F until tender.
2. Meanwhile, sauté the onions with olive oil in a large pot until translucent. Add the garlic and spices, stirring for a few minutes until fragrant.
3. Add roasted squash and water. Simmer for about 20 minutes.
4. Use an immersion blender or upright blender to puree the soup until creamy. Add the coconut milk and salt and pepper to taste. Serve with rice and sprinkle with pepitas. Feast with the seasons!
Courtesy of LINC Foods—The Local Inland Northwest Cooperative @Lincfoods.com.
