Coconut Winter Squash Soup Recipe

Verified Recipe

Time: 90 minutes

Created:

Ingredients:

  1. butternut squash
  2. onions
  3. olive oil
  4. brown sugar
  5. pepper
  6. curry
  7. potatoes
  8. broth
  9. coconut milk

Steps:

  1. turn oven to 350f
  2. rinse the squash
  3. prick with a knife several times
  4. stick it in the oven for a hour and forget about it
  5. in a dutch oven , heat oil over medium heat
  6. add onions , sugar , pepper and curry
  7. reduce heat and cook for 30 minutes , stirring once or twice
  8. the goal is to caramelize the onions
  9. add the diced potatoes to the onion mixture and cover
  10. remove the squash from the oven
  11. slice off each end
  12. cut into 2 halves and scoop the seedy pulp out
  13. turn onto the cut sides , then peel the rind from the squash
  14. it should come away easily
  15. chop the squash into 1 - 2" cubes
  16. add to the onion and potato mixture
  17. add the broth and coconut milk
  18. cover and bring to a boil
  19. reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender
  20. turn heat off
  21. let stand for a couple of minutes to cool slightly
  22. process the soup through the blender in batches
  23. have a large bowl ready to catch the blended soup


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