Curried and Roasted Butternut Squash Soup with Coconut Milk, served with homemade Naan bread.
Summer is all about salads at our house. But Autumn is the start of soup season. Winter squash is just coming into it's time to shine and I picked up a beautiful butternut squash at a local Farmer's Market. I spent the day roasting the squash and making home made naan bread to serve it with. I thought naan would be a perfect accompaniment for this curried soup. The whole house smelled wonderful, like Autumn had settled in and pulled up a chair by the fire and planned to stay a while.
Roasting the squash
The hardest part of this soup is cutting up the butternut squash. I don't have a chainsaw so here's what I did.
First, I pierced the skin in a few places with a sharp knife and placed the whole squash in the microwave on high for 4 minutes. I think if you are using 2 medium squash then nuke each separately for 2 minutes each. I let the squash cool so that I could handle it and then I sliced it in half across the equator. Right at the waist. I placed the two halves, cut side down, on a parchment paper lined baking sheet and roasted for 30 minutes at 400º. I let the squash cool and sliced each half into large wedges and peeled these. I brushed each wedge generously with butter and salt and peppered them. I then stuck them back in the oven for an additional 20 minutes.
So roasting the squash was the hardest part of this soup. The rest is pretty simple. I've made a similar soup with canned pumpkin, and you can do that too if you'd rather save yourself the time, but I find that fresh food always wins out in the taste department. And besides, that glorious smell in the kitchen ...can't get that in a can.
Here's the recipe.
Roasted Butternut Squash Soup
- 1 large butternut squash, about 4 lbs, or 2 med. equalling 4 lbs, roasted (see above for instructions)
- 1/2 stick of butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 TBS curry powder, (best quality)
- 32 oz. chicken broth
- 1 15oz can coconut milk
- salt and pepper to taste
- handful of pepitas (opt.)
Heat a large, heavy pan, or a large skillet (I used my large cuisinart electric skillet) to medium. Add 1/4 stick of butter and the diced onions. Slowly cook until translucent. Add the rest of the butter (1/4 stick) and the garlic, cook an additional minute. Add the curry spice and stir into the pan and cook until aromatic (about 2 minutes). Add the chicken broth and stir into the mixture. Let this simmer for about 10 minutes.
In a large bowl, mash the roasted squash with a potato masher. Scoop the mashed squash into the soup, incorporate well. Let this cook for about 10 minutes while stirring. Adjust the seasoning with salt and pepper. Turn off the heat and let the soup cool down a bit. Transfer the soup into a food processor and pulse until the mixture is creamy and onions are purred. Transfer the soup back into your pan. When you are ready to serve, heat the soup over medium heat and add the coconut milk. Stir until heated throughout and serve with crusty bread or Naan bread. Garnish with the papitas, (pumpkin seeds). Serves about 6.
The Naan bread recipe will be in my next post. Stay tuned.
(here it is.)