Monday, February 6, 2012
Coconut Curry Butternut Squash Soup
This recipe was made completely on the fly with the mood of experimentation driving. Meaning, I made this up.
I started this recipe by sautéing cubed butternut squash in coconut oil and a little bit of onion. I didn't have chicken stock so I added coconut milk instead. I sprinkled curry, and some dry herbs (sage, basil, thyme...) a splash of soy sauce and let simmer until the squash was soft. I pureed the soup in a blender pouring a little cream in with the mixture, put back in the pot and splashed with chardonnay, salt, curry powder and water. I let this cook a little and garnished with a stir of greek yogurt, apples, shaved pecorino cheese and dusted curry.
The only thing that would have made this better was a little bit of stock and some bacon on top. next time!