Curried butternut squash soup with coconut milk drizzle.
It’s fall and even though the weather isn’t acting like it, I’m starting to crave certain seasonal dishes – like soup! Here’s an easy and delicious butternut squash soup recipe that can be made with or without the addition of curry powder. The coolest thing about it is that you don’t need any broth because it makes its own! Enjoy!
Curried Butternut Squash Soup
1 butternut squash seeded, rind removed, chopped into 1 inch dice
3 stalks of celery – thinly sliced
1 onion – diced
1 large carrot – sliced
4 cloves of garlic – smashed
1 stalk of fennel – thinly sliced
3 bay leaves
2 tablespoons yellow curry powder
2 tablespoons honey
10 branches fresh thyme
1 tablespoon lemon juice
1/2 cup of olive oil plus 2 tablespoons for sautéing
1 can of coconut milk
In a large deep pot add 2 tablespoons of the olive oil and sauté first 6 ingredients for 8 minutes over medium high heat. Add remaining ingredients (except for the last 3) and cover with an inch of water. Bring to a boil and reduce heat. Simmer for 40 minutes. Add lemon juice and blend to a smooth consistency with hand-held blender or counter-top blender. With blender running slowly add 1/2 cup of olive oil. Serve with a drizzle of coconut milk. Happy Fall y’all!
This has become one of my favorite recipes of the summer. It’s ridiculously quick and simple and it can be modified to cater to your guests or menu. If you’ve got a vegan in the group, simply leave off the pancetta and creme fraiche. This chilled soup is healthy, delicious, refreshing and holds up on its own! However, I believe it is elevated with the addition of the pancetta and creme fraiche. It’s sort of a riff on melon with prosciutto. Additionally, it can be made spicy by adding cayenne or slightly smokey by adding smoked paprika. Experiment with it and tell me what you like.
1 cantaloupe (flesh only)
1 small cucumber (peeled)
1/3 cup of water
1/4 small red onion diced (about 2 tablespoons)
1 teaspoon kosher salt plus more to taste
1/2 cup olive oil
sprinkle of cayenne pepper or smoked paprika
1/4 cup diced and fried pancetta
Using a blender liquify the first 5 ingredients until you have a smooth consistency. Then slowly add the olive oil while the blender is still running. Adjust with salt and white pepper. You can blend in a couple of dashes of cayenne if you want a spicier version of this soup. Chill soup in blender until ready to serve. Simply blend it again for a few seconds when you are ready. Ladle soup into bowls and top with pancetta, creme fraiche and cayenne or smoked paprika. Should serve about 6 people.
What I drank…
I enjoyed my soup with a glass of 2012 Woodenhead French Colombard that we picked up on our recent trip up north. I love crisp dry whites with a dish like this!