Curried Squash Soup

6 Nov

Celebrating autumn again, I had to share one my all time favorite soups. Curry spice blends and squash are just plain meant for each other, especially with the addition of coconut milk. This puréed soup is a comforting dish suited for any company–paleo, primal, vegetarian, vegan, conventional, gluten-free, nut-free, and kiddos. I served mine with ground lamb kheema to offset the higher glycemic load of the squash and sweet potatoes. They are nutritional powerhouses but balance is always key! The recipe is also perfect plain, topped with crushed nuts, or as a side with pulled pork, leftover Thanksgiving turkey, or your favorite protein. Enjoy!

  • 2 Tbsp coconut oil
  • 1 large sweet onion, diced
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes (or, to your liking)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch cayenne pepper
  • 1-2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • 5 cups roasted squash or any combination of squash, sweet potatoes, carrots*

Preheat oven to 375. Cut squash in half, scoop out pulps and seeds. Roughly dice sweet potatoes. Drizzle with melted coconut oil, walnut oil or olive oil. Salt, pepper and dash with cinnamon.Roast for about 30-45 minutes until fork tender and nicely roasted.**
Meanwhile, melt coconut oil in sauce pan. Add onion and sauté until translucent. Add all spices to onion mixture and combine. Add 1 cup of chicken broth and coconut milk. Stir to combine. Bring to low boil and then turn off heat until squash is ready.
In large food processor, add roasted mixture and contents of sauce pan. Pulse until smooth. You can add additional cup of stock slowly to reach your desired consistency. If you keep it thick enough, it can also be a puréed side dish instead of a soup. Salt and pepper to taste.
Transfer back to pan for warming, or store in fridge for later.

*The squash and potatoes pictured (sugar pumpkin, butternut, two sweet potatoes, carnival, and acorn) made about 10 cups or a double batch. Use your judgement. Leftovers are great for a breakfast hash, or side dish the next night! In a hurry? Two plastic containers of grocery store pre-diced sweet potatoes or butternut squash yield just the right amount for one batch.

**I could not slice open my pumpkin! I ended up putting it in the oven whole with the rest of the squash and sweet potatoes. It sliced open easily after roasting for 30-45 minutes and was easy to de-pulp.

Stay warm,

Heather

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3 Responses to “Curried Squash Soup”

  1. Erica November 20, 2013 at 12:10 am #

    This looks and sounds fantastic! I can’t get enough winter squash and sweet potatoes in my life…seriously. Maddie loves them too :-). Thanks for sharing this wonderful recipe! Looking forward to trying it out soon.

    • the PRIME pursuit November 29, 2013 at 10:43 am #

      Thanks, Erica! I hope our paths cross again sometime soon, I think of you often! Hope you enjoyed the soup!

  2. Wendy December 17, 2013 at 4:40 pm #

    Just made this with a butternut squash and carrots from this week’s CSA… Delicious!! I might make this in place of potatoes/sweet potato dishes this Christmas!

    I was out of coconut milk and made some quickly in my blender with is recipe. http://wellnessmama.com/2447/homemade-coconut-milk/
    PS I don’t have a vita-mix and I think it turned out fine!

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