Have I mentioned that soups are probably one of my favorite things to make in the kitchen? For me soup making has always been a peaceful processs when daily life can get a bit hectic. For me its about getting to unwind with a glass of wine (of course) and my chopping block. And isn't there something nostalgic about the way the aromas fill the air when you have a big pot of soup on the stove? It brings me back to those snowy winter days as a kid when my mom would have a big pot of chicken soup cooking all day while we played outside. Now a days I prepare a large batch of soup on Sundays as a rejuvenating ritual that prepares me for any craziness the week has in store. There is nothing better than opening your fridge after a long workday to already prepared homemade soup.
This soup is a new version to an old favorite. Butternut squash soup is a typical traditional soup i've made countless times. But in this recipe I've swapped for acorn squash, added coconut milk for a rich and creamy texture and curry spices that add a rich full body heat to the dish. Give it a try, I promise you won't be disappointed.
Winter squash has long been recognized as an important food source of Vitamin A carotenoids, including beta-carotene, alpha-carotene, and leutein. Vitamin A plays an important role in vision, growth, and reproduction. In addition, it is needed for maintaining a healthy immune system and building strong bones.
Coconut Curry Squash Soup
- Approx. 3 medium acorn squash, halved, with seeds and skin removed ( you can easily substitute butternut squash or kabocha squash)
- 3 cups vegetable broth
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 3 cloves of garlic
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger
- 1 can full fat coconut milk
- pinch of cayenne
- sea salt
- fresh cracked black pepper
- toasted cashews for garnish
- cilantro for garnish (optional)
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, ginger, and salt to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add spices and sauté for another minute until fragrant ( not burned). Add the stock and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the cashews in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer to a bowl to cool.
- Once the squash mixture is done cooking, go ahead and taste for flavor. Add a little more curry, sea salt, or black pepper if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender and puree the mixture. Tip: You can also use a hand immersion blender to puree soup if easier.
- Garnish the soup with toasted cashews and a sprinkle of chopped fresh cilantro if desired.
What soup recipes make you feel all warm and fuzzy? Share with me below.