Butternut Squash Soup
  • 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
  1. Saute onions,garlic,&ginger
  2. Add chili paste, salt and pepper to sweating veggies
  3. Add thawed squash, chick peas and curry powder
  4. Warm through
  5. Add 2 cans chicken stock (could use veggie stock)
  6. Simmer for 20-30 minutes with some chopped cilantro until slightly reduced
  7. Use immersion blender to mix peas, and veggies to a semi-smooth consistency. (mixture will thicken quite a bit from the mashed peas)
  8. Add the coconut milk, chicken and a few grates of nutmeg
  9. Heat thoroughly but gently so the milk does not curdle
  10. Garnish with a few cilantro leaves and grate of nutmeg
We're a soup loving family- I'm always looking for different ways to take classic, basic flavors and jazz them up for variety and make them hearty enough to be a filling meal. 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.