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! 


Julia Willett said...

this looks so good, it makes me wanna cuss. do you use coconut milk from the carton that you drink or from the can in your recipe's? I stumbled upon this whilst looking for the spaghetti squash recipe, we had for lunch today. thank you very much:)

Julia Willett said...
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