Happy Thanksgiving to those celebrating today!
I had a butternut squash on the counter the other day and a hankering for soup so pulled some ideas from a few different recipes online and came up with a rather delicious concoction. A friend had mentioned cooking the squash in a slowcooker so I gave that a try and it turned out brilliantly. Just pop the whole (washed) squash in the cooker and let it do the work – 4-5 hours on high or 8 hours on low. Then split, scoop out the seeds and you’ve got perfectly cooked squash. I had a few full bags of carrots lying around so thought I would roast some to add to the flavour. My cooking downfall is that I don’t measure anything, I season to taste so I will try to write out a recipe with similar quantities to what I used. The coconut milk was a delicious addition. Also, right before serving it, I took a stick blender to the pot and did a final puree to smooth it out a bit more.
Use Up That Squash Soup
- 1 large butternut squash, cooked, seeds removed and mashed
- 5 lb carrots
- 1 large potato
- olive oil
- 1 can coconut milk
- 8-10 cups chicken or vegetable broth
- 1 tsp. ground ginger
- 2-3 tbs curry powder
- 1 tsp. ground cumin
I did not peel the carrots – give them and the potato a good scrub, top and tail them – chop into smaller pieces and roast on a cookie sheet drizzled liberally with olive oil and salt. Roast at 375degrees until tender and browned (about an hour or less) Puree in blender or Cuisinart with some of the stock.
In a large stockpot, saute the spices in a small amount of olive oil until fragrant. The above amount certainly has a small bite to it. Nicholas hated this soup, but John ate enough to sink a small ship. If you are sensitive to spice, start with half of the amount and add more later if desired. Add the squash, carrot/potato puree, stock and coconut milk to the spices and stir. Heat through and blend a bit more with a handheld blender if desired for smoothness of texture.
Makes a lot of soup. Should freeze well but haven’t tried yet.