Featured Recipe :: Curried Pumpkin & Butternut Squash Soup
Soup weather has arrived! True, the forecast has it back to 81 by the end of the week, but right now we are enjoying (well, some of us) this cold, crisp winter-like day. Not only does it feel like winter, we have a lot of local veggies that taste like winter. Chard, kale, spinach, butternut squash, pumpkins and sweet potatoes (just to name a few.)
We whipped up a curried pumpkin and butternut squash soup with coconut cream, and we think y’all will like what you taste. Stop by the store and get yourself a bowl. Or, if you’re feeling adventurous, pick up the ingredients and make some for yourself at home!
Curried Pumpkin & Butternut Squash Soup with Coconut Cream
From: in.gredients (team member Quinn, to be exact)
- 1 can of organic pumpkin
- 1 medium/large butternut squash
- 3 cloves garlic
- 1 medium onion
- 2 Tbsp vegetable broth powder or onion soup mix
- 3 cups water
- 2 Tbsp coconut oil
- 1 tsp sea salt (more or less to taste)
- 1/4 tsp pepper
- 1 Tbsp curry powder (more or less to taste)
- Coconut milk and pumpkin seeds to garnish (optional)
Halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes and set aside. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic.
Add curry (start with 1/2 Tbsp and add more as it cooks.) Cook for an additional minute. Add pumpkin, squash, vegetable powder, 6 cups hot water, salt & pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash is easily pierced with a fork.
Use the immersion blender to puree. Adjust salt and curry after blending. Serve hot with a swirl of coconut milk and a sprinkling of pumpkin seeds.