| Curried Coconut-Butternut Squash Soup |
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Recipe for October 2, 2011 Don’t turn away from using butternut squash just because it’s hard to peel. Take a sharp knife and cut the squash in half (not the length but right in the middle). Now take a sharp vegetable peeler and start peeling. After it’s peeled scoop out the seeds. Cook two cups of chopped squash* in a few tablespoons of vegetable oil, along with a diced onion*, a teaspoon of cumin, a half teaspoon of cinnamon, and a teaspoon of curry powder (or more to taste). Cook the vegetables and spices until the onion is soft, about three minutes. Add five cups of chicken broth and a cup of coconut milk; bring to a boil and cook for about six minutes or until the squash is tender and easily pierced with a knife. Serve the soup topped with fresh cilantro and crusty bread* or a scoop of rice.
From Kitchen Express – Mark Bittman - 2009 *Ingredients can be found at the market |