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Tuesday, September 27, 2016

Creamy Butternut Squash Curried Soup

The Dilemma: We received a big, beautiful butternut squash in the organics vegetable box we ordered this week. My husband does not like squash but we have one so it must be eaten as organic food is pricey.

The Solution: Blend it and add it to a spicy soup. My husband had seconds and my son ate it all so it must have been good.



Ingredients:
1/2 a butternut squash (about 2 cups blended)
1 tbsp olive oil
1/2 yellow pepper, chopped
1 stalk of celery, chopped (I used two home grown celery stalks because they are smaller)
2 cloves garlic, minced
1/4 tsp ground ginger
1 tsp turmeric
1 can coconut milk
2 cups water
small handful of sunflower seed
1/4 cup quinoa
2 tsp red curry paste
pinch of black pepper
salt to taste
1 green onion chopped
1 tomato chopped

What to do:
1. Cut the butternut squash into large pieces, (removing the seeds and goop) arrange on a large plate and microwave on high until cooked. This took my microwave about 10 minutes. When cool enough to handle, remove the skin and blend the squash with a bit of water until smooth.
2. In a large pot on medium heat, add olive oil, pepper and celery and cook for 2 minutes.
3. Add garlic and cook for 1 more minute.
4. Add squash, coconut milk, water, ground ginger, turmeric, sun flower seeds, quinoa. Bring to boil at higher heat then bring to low heat and simmer until the quinoa is cooked (no longer has white center).
5. This is where I remove my son's portion as he does not like spice.
6. Mix in 2 tsp red curry paste, salt and black pepper to taste. Top with fresh tomato and green onions.

Makes about 3 servings.