Have I mentioned how much I hate the cold? The shivering. The shaking. The numb hands, feet and nose. The dry skin. I could go on and on. In fact, each time my not so dear friend January rolls into town, she puts me in the mood for a little hibernation. If I could I would stay snuggled up near a cozy fire with my laptop...and maybe a few good books for the entire month.
One thing that helps me to keep on moving despite the cold is a nice warm bowl of soup. I warms my nose. It warms me clear down to my toes. I've said it before, it warms my very soul! ;)
This is my first butternut squash soup. I thought a bit of curry and coconut milk would be nice with the squash...and was it ever! I couldn't get enough of this one. It's quite satisfying served on its own but you could pair it with a salad and bread if you wish. You could also serve it over brown rice for a heartier meal.
Coconut Curry Butternut Squash Soup
1 tbsp olive oil
1 clove minced garlic
1 tsp minced fresh ginger
2 15 oz cans chicken or vegetable broth
*3 cups roasted butternut squash puree
1 15 oz can coconut milk
2 tsp sweet curry
pinch of nutmeg
salt and pepper to taste
In an 8 qt stock pot over medium heat, saute the garlic and ginger in the olive oil for about 30 seconds. Stir in the broth. Add the remaining ingredients. Bring just to a boil, stirring. Reduce heat to medium low, cover and allow soup to simmer for 20 minutes, stirring occasionally. Serve immediately.
*To roast butternut squash: Carefully cut squash in 1/2 and remove seeds. Drizzle squash with a little olive oil if desired. Place into a 375-400 degree oven for about 40 minutes or until tender. Scoop squash out of skin and place into a food processor to puree, adding a small amount of water if needed.
This is a perfect way to warm up after a long cold winter's day!