Curried Squash Soup
- 2 tablespoons butter or lard
- 1 medium onion, diced
- 1 clove garlic, minced
- 4 cups roasted winter squash, such as blue hubbard
- 1 can coconut milk
- 1 pint chicken stock, preferably homemade
- 1 ½ tablespoons curry powder
- 1 teaspoon turmeric
- Salt and freshly ground black pepper, to taste
Place the roasted squash and chicken stock in a food processor or blender and puree until smooth. Set aside.
Over medium heat, melt the butter or lard in a 4-quart enameled Dutch oven or stock pot. Add the onion and
cook, stirring frequently, until the onion is soft and golden brown; stir in the garlic and cook for another minute
more. Add the curry powder and turmeric and cook, stirring constantly, until the mixture is fragrant. (At this point
you can add the onion to the mixture in the food processor/blender and puree if you desire a completely smooth
Pour the squash puree into the Dutch oven and reduce the heat slightly. Whisk in the coconut milk, and simmer
for about 10 minutes, or until the soup is heated through and slightly thickened. Season to taste with salt and
pepper and serve.
Nutrition (per serving): 206 calories, 15g total fat, 9.4mg cholesterol, 98mg sodium, 525mg potassium, 18.1g
carbohydrates, 4g fiber, 3.6g sugar, 3.7g protein.
This recipe is AWESOME!!!!