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BUTTERNUT SQUASH SOUP
Butternut Squash Soup
I like squash and pu..
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INGREDIENTS
- Cooking Time: 30
- Servings: 4
- Preparation Time: 15
- 1 small sweet onion
- 1 lg clove garlic
- 1 tbs finely minced ginger
- 1 tsp red chili paste (or more to taste)
- 1 tbs curry powder
- salt & pepper
- 1 10oz box frozen butternut squash- thawed
- 1 can chick peas- drained and rinsed
- 2 14oz cans chicken stock
- 1 14 oz can lite coconut milk
- leftover deli chicken
- chopped cilantro (to taste) for cooking
- few cilantro leaves for garnish
- grated nutmeg for garnish
DIRECTIONS
Saute onions,garlic,&ginger
Add chili paste, salt and pepper to sweating veggies
Add thawed squash, chick peas and curry powder
Warm through
Add 2 cans chicken stock (could use veggie stock)
Simmer for 20-30 minutes with some chopped cilantro until slightly reduced
Use immersion blender to mix peas, and veggies to a semi-smooth consistency. (mixture will thicken quite a bit from the mashed peas)
Add the coconut milk, chicken and a few grates of nutmeg
Heat thoroughly but gently so the milk does not curdle
Garnish with a few cilantro leaves and grate of nutmeg
RECIPE BACKSTORY
I like squash and pumkin and it's become a bit of a joke for me to incorporate them into soup rather than a casserole or a pie :-)
This could easily be a vegitarian dish by using veggie stock and omitting the chicken.
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