Squash Coconut Curry Soup
Why I Love This Recipe
FEATURING: Acorn squash (or butternut squash), onion, basil and coriander (cilantro).
A lovely soup, adapted from the Mindful Vegan, with a sweet undertone with warm fall colours. What is not to love?
Ingredients You'll Need
3 Tbsp neutral tasting oil (or coconut oil)
1 medium onion, roughly chopped
1 green onion, roughly chopped (optional)
A few leaves of fresh basil
1/2 Tbsp curry spice
1/2 Tbsp turmeric
1/2 Tbsp paprika
1/8 tsp cayenne pepper
Salt and pepper, to taste
4 cups of acorn squash (or butternut squash or sweet potato), peeled and cubed
6 1/2 cups of vegetable stock
1 cup of coconut milk (240 ml)
Handful of fresh coriander (cilantro)
Fresh lime juice
Toasted cashews (optional)
In a large soup pot over high heat, warm the oil for about 30 seconds. Add the onions and let them cook down on high heat for about 5 min. Stir occasionally to avoid burning. Add the basil, curry, turmeric, paprika, and cayenne pepper. Give the mixture a good stir then add the squash and let them cook on high heat for about 5-10 min, or until a golden coating develops. Add the stock, bring to a boil, then simmer on low heat for about 20 min or until the squash cubes are cooked through and tender. Add the coconut milk, lime juice and coriander (cilantro). Cook another 3-5 min.
Blend the soup with a hand mixer until you reach the desired texture (I like it smooth but with a few chunks remaining). Top with fresh lime , cashews and coriander (cilantro). Enjoy!