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Curry Winter Squash Soup

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Serves 4 as a main dish; or 8 as a starter dish | Prep Time 45 minutes | Cook Time 30 minutes

Why I Love This Recipe

Winter Squash is unique in the garden because it stores well allowing us to enjoy its sweet flavor all the way through winter. It is also tremendously popular with kids because it is so sweet. This soup will make a wonderful, warm treat for you and your kids on a winter's day, when other garden produce is in limited supply. Older kids can chop and prepare vegetables, while kids of all ages can help measure spices, scoop out winter squash flesh, stir the soup and use the blender.

Ingredients You'll Need

1 small edible pumpkin, medium-sized butternut, or other winter squash (or 20 oz. can of pumpkin puree)
3 tablespoons olive oil
1 leek, white part only, chopped
1 large yellow or white onion, peeled and chopped
4 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoons curry powder
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 bay leaf
1 cup of coconut milk
1 bunch cilantro or chives, chopped (optional)
Baking pan
Food processor


1. If roasting your own pumpkin or winter squash: preheat the oven to 350 degrees F. Cut the squash in half, scoop out and discard the seed and strings, and poke the skin a few times with a fork. Rub 2 tablespoons of olive oil onto the cut edges and place the cut edges down a baking pan. Bake for about 45 minutes, until it is easy to push a fork into the flesh. Remove from the oven and cool, then scoop out the cooked squash and discard the skins.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. add the chopped leek and onion and saute until soft, about 10 minutes.
3. In a food processor or blender, puree the squash with the sauteed leek, onion, and vegetable broth. You may need to work in batches to get through all the squash.
4. Return the pureed squash mixture to the soup pot. Add the salt and spices. Bring to a boil over medium heat, stirring often, and reduce the heat to low and simmer for about 15 minutes, uncovered. Stir occasionally.
5. Remove the bay leaf, add the coconut milk, and stir until the soup is hot.
6. Divide soup into bowls and serve garnished with chopped cilantro or chives.

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