Daily Recipe :: Curried Butternut Squash, Carrot & Coconut Soup
Today feels like fall. True, it’s still in the 90s in Austin, but if you’re inside with the air conditioning on, you can look out your window and pretend the air is cold. It’s a blessing and a curse to live in a warm and sunny climate. We get to brag about our 70 degree December days, but we miss out as the rest of the world wraps themselves in scarves and curls up next to the fire.
Still, we get to enjoy fall produce. We just got in local sweet potatoes from Johnson’s Backyard Garden and when you combine those with local butternut squash you can whip up a delicious & warming soup. Nothing screams fall like a curried coconut soup.
Curried Butternut Squash, Carrot & Coconut Soup
From: Oms & Honey
- Spoonful of coconut oil
- White onion, chopped
- 3 cloves of garlic, minced
- 1 butternut squash
- 6 carrots, chopped
- 1 sweet potato, chopped
- 1 can coconut milk
- 16 oz vegetable stock
- 2 Tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
Preheat oven to 400 degrees F. Cut your butternut squash in half, and lightly brush sides with melted coconut oil. Sprinkle with salt and pepper and cook for 30 minutes. While squash is cooking, warm up coconut oil in a pot over medium/low heat. When warm, add in chopped onions and saute for 5 minutes. Add in garlic and saute for 2 more minutes. Add in the rest of the vegetables and let everything saute before adding in salt/pepper and vegetable stock. Put on lid and lower to a simmer, letting the juices mix together for 10 minutes. The veggies should be getting soft by now.
Once the squash is done, take it out of the oven and let cool (you can let your soup simmer while cooling.) Once the squash is cool, add in with the rest of the veggies and stock. Add in coconut milk, curry powder and turmeric (and a dash more salt, for good measure.) Let everything warm back up again for another 5 minutes and then using an immersion blender (one of my favorite kitchen tools) blend until you reach your desired consistency. If you don’t have an immersion blender, you can blend in batches using a blender.
Serve it with a slice of toasted 9 grain bread from Baked in Austin and you couldn’t be happier.