There is simply nothing better than dipping your spoon into a steamy bowl of soup after being outside on a cold and windy day! I had sampled some fabulous roasted butternut squash at one of the grocery stores in the area, and it’s been working its way through my mind for re-creation and sharing soon 😉 However, when I came in after riding my bike today, there was no patience left for roasting anything. And since it was cold, I was hungry and I had a Kabocha squash sitting on the counter waiting for the perfect opportunity to turn into an awesome meal, soup it had to be!
If you’re not familiar with Kabocha Squash, it’s very similar looking to a Buttercup squash in that it has a dark green shell, but you could really use Butternut, Buttercup or Kabocha for this. Kabocha will be sweeter than the other types and most likely it’s the brightest colored.
- 1 md Kabocha or butternut squash, seeded, peeled and cut into pieces
- 1 tbsp coconut or olive oil
- 1/2 cup coconut milk (or regular cream*)
- 1/2 red onion, chopped
- 1 tbsp Madras curry powder
- 1 tsp salt
- In a large pot, heat oil on medium and add onions and squash pieces. Cook stirring occasionally until onions are softened but not brown
- Add curry powder and cook until flavorful, then add enough water to cover squash by about 1/2″ (you can always add more to thin the soup, but cooking excess liquid off takes a long time.) Bring to a boil, cover half and simmer until squash is very soft.
- Remove pot from heat and using an immersion blender, blend until smooth and there are no more pieces (alternately you can blend in batches in your food processor or blender, but make sure you wait for the soup to cool down some first and don’t fill too much)
- Return to stove, add salt and 1/2 cup coconut milk (or regular cream) stir until dissolved.
- Serve each bowl garnished with a spoonful of coconut milk or cream, using a tooth pick, stir just a little to form a swirl pattern.
Makes 4 to 6 servings.
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