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! 

2 comments:

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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