BUTTERNUT SQUASH-CURRY SOUP

I make soup of all kinds but my absolute favorite of all is butternut squash soup.  It is low in fat, high in vitamins A and C, has strong anti-inflammatory properties and is in season now. The secret to making sweet tasting soups is to sauté the onion until it caramelizes. I also use curry paste to enhance the delicate flavour.

Don’t throw out those seeds!  Rinse them, coat with olive oil and a dash of salt and roast them at 275 for 15 minutes. Makes for an awesome and nutritious snack!

Back to the soup.  You’ll need:

2 medium butternut squashesIMG_1565

2 large yellow onions, chopped

1tbs coconut oil

1tbs butter

2 cloves garlic, crushed and finely chopped

1-2 tsp of red curry paste

4 Cups chicken or vegetable broth

1 Can coconut milk (optional)

Sea salt – sel de fleur to taste, (not table salt)

1.   Cut each squash in half, remove seeds: wrap each half in tinfoil and bake at 350 until soft and tender, (1.5 -2 hours).  Weather permitting, squash can alternatively be barbequed for a richer, sweeter flavor.  Once cooled, scoop squash from shell and set aside.

2.   In a large saucepan over medium heat, melt coconut oil and add onions, stirring often until onion turns golden brown and begins to caramelize.

3.   Turn heat to low and add butter, garlic and curry paste, stirring frequently for 5 mins.

4.   Remove onion mixture and blend in food processor until smooth. Add squash and 1/4 cup of broth and purée  until smooth. Depending on the size of your processor you may have to do this in batches.

5.   Transfer soup purée to large saucepan and add rest of broth and heat till steaming. Season with sea salt.

6.   Serve in bowl and swirl in a dollop of coconut milk.  Garnish with fresh cilantro and enjoy!

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