Coconut Curry Squash Soup
Here in Nova Scotia we are in the middle of a blizzard. When it is cold and snowy outside it calls for something hot and delicious for supper that is full of warm spices. One of our favourites is Coconut Curry Squash Soup. From my kitchen to yours:
Coconut Curry Squash Soup
Ingredients:
1 buttercup squash, large, halved
4 tbsp butter, melted
2 tbsp brown sugar
1 tsp cinnamon, ground
2 tsp salt
1 tsp pepper
1 sweet potato, medium, peeled and chunked
3 tsp yellow curry powder
2 tsp garam masala powder
1 can coconut milk
1 cup beef stock
Directions:
1. Preheat oven to 400 degrees.
2. Place squash halved in a 9x13 inch glass baking dish.Sprinkle each half with 1 tsp salt, drizzle each half with 2 tbsps of melted butter and rub each half with 1 tbsp of brown sugar.
3. Bake squash halves for one hour, or until flesh is soft and pulls easly away from the skins.
4. Remove squash flesh from skins and add to a large saucepan or stock pot. Mash squash until smooth.
5. Add coconut milk, stock, cinnamon, curry, garam masala and pepper to the saucepan/stock pot and bring mixture to a boil over medium heat.
6. Stir in chunks of sweet potato and while stirring occassionally let soup continue to boil for 10 minutes, or until sweet potato is soft.
7. Once sweet potato is soft enough to break apart with a fork, transfer soup to blender or food processor. Blend until mixture is velvety smooth. If you have a stick blender you can also use this kitchen gadget to blend the soup.
**Soup tastes the best on the second day, once the spices have set and harmonized overnight.
