Talk about easy!
This delicious seasonal soup was created in a few short steps!
Cut a large butternut squash down the middle and scoop out the guts.
Place the cut sides down in a pan. Splash 1/2 cup of water into the pan
with the squash. Bake at 375 for 40-50 minutes. If I had a white
or yellow onion on hand I would have cut it up and tossed in the
pan to cook up, as well.
Remove from heat and allow the squash to cool a bit.
Glorious, cooked butternut squash.
Use a spoon to scoop the cooked squash into a blender.
Then add one 14 ounce can of coconut milk and 3/4 cup coconut
cream,1 T. yellow curry powder (you can find it most anywhere, I just
recently picked some up at Target). Blend and add salt to taste (and if I
wasn't serving this soup to my kids I would add cayenne pepper to taste).
Then add stock (vegetable or chicken stock) to desired thickness of soup.
If you have an immersion blender, just pop all this stuff into a large saucepan and start a blending.
I do believe Trader Joe's makes the finest of
fine coconut cream and coconut milk.
For a garnish I decided to bake some store bought naan.
Used a pizza wheel to cut strips, then cut each strip in half.
Tossed with sunflower oil (any light oil will do) and
sprinkled with flake sea salt and yellow curry powder.
Bake at 350 for 8-10 minutes.
I think tomorrow I will try topping the soup with chicken &
apple sausages. Some other tasty add ins would be:
crispy pan fried garbanzo beans, sauteed greens (spinach or kale)
and grilled chicken. Hmmm, what else?