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entertaining by the bay

casual cooking and living

Curried Butternut Squash Soup

Serves 4 – 6 

Ingredients

2 tablespoons butter
1 cup onion, chopped
32 ounces butternut squash 1″inch cubes ( peeled and seeded)
3 cloves garlic, crushed
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken or vegetable stock
1 (15 ounce) can unsweetened coconut milk
1/4 cup toasted pumpkin seeds
chopped chives to garnish
Directions

In a large stock pot melt butter and cook onion and garlic for about 5 minutes. Stir in the curry, salt, and pepper and cook for 5 minutes until onion is soft. Add the stock, coconut milk and butternut squash, bring to a simmer, and cook uncovered for 20 minutes or until squash is tender. Use an immersion blender or food processor to puree. Season with salt and pepper. Serve the soup hot, garnishing each serving with pumpkin seeds and chives.

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