Butternut Squash Soup by sofiaie


									Butternut Squash Soup
2 Large Butternut Squash - peeled, seeded, and diced
2 Tbsp Extra Virgin Olive Oil
1 Large Onion – diced
3-4 Cloves Garlic – chopped
2 Tbsp Red Curry Powder
2 Cans Coconut Milk
4 Cups Vegetable Stock or Chix Stock
Salt and Pepper to taste

1. Place oil n a large stockpot and sauté onion and garlic over medium heat until fragrant
and the onions are translucent approximately 7-10 minutes. Make sure you do not
caramelize the onions and garlic because it will change the color of the soup.
2. Add in the curry powder and cook for about thirty seconds releasing the natural oils in
the curry powder. Add the diced butternut squash and coconut milk and turn heat to
medium high. Sauté for another five minutes.
3. Add enough vegetable stock to cover the butternut squash with about an extra inch of
stock on top. Bring to a boil, reduce heat to low and cook for an additional 30 minutes.
Make sure that the butternut squash is fully cooked through.
4. Remove the soup from the heat and puree with a hand blender. Season with salt and
pepper and garnish with a light drizzle of good olive oil.

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