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I can hardly wait for March. Spring will be a relief, but the new film, “The Best Exotic Marigold Hotel“, looks fantastic. Director John Madden engaged Tom Wilkinson, Maggie Smith, Judi Dench, Bill Nighy and Dev Patel to star in a comedy about British retirees who move to India to live out their golden years and find that their new home is a dilapidated hotel. I don’t know about you, but I dream about growing old gracefully in colourful, lively, soulful, fragrant, exotic India.
On that note, how about some curry flavour?
Curried Butternut Squash Soup Ingredients
- 1 T pumpkin seed oil, or oil of your choice
- 1 large onion, chopped
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 T fresh ginger, chopped
- 1 T curry powder (or less, for less spicy soup)
- 1 c mirin (Japanese rice wine)
- 4 lbs butternut squash, peeled, seeded and cut into cubes
- 6 c vegetable stock
- 1 1/2 c coconut milk (can use light, for fewer calories)
- kosher salt and freshly ground pepper
- cilantro, chopped for garnish
- coconut shavings, toasted for garnish
- To support those who don’t have the option of retiring in India, give generously to Maimonides and to yourself, by purchasing their “Cooking with Love” fundraiser cookbook, from which this recipe was plucked, with permission of course.
- Thank you to Liz Joffe for encouraging me to get a food mill. It adds a refreshingly new possibility to soup texture.
- This soup tasted even better the second day after all the flavours had more time to marry.