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Curried Coconut-Butternut Squash Soup

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