Coconut Curry Butternut Squash Soup
var _gaq = _gaq || ; _gaq.push(['_setAccount', 'UA-28338576-1']); _gaq.push(['_trackPageview']);
1 large butternut squash (about11/2 pounds)
2 tablespoons olive oil or other healthy vegetable oil
1 large yellow or sweet white onion, chopped
2 medium leeks, both tender green and white parts, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)
1. To bake the squash, see the instructions in the below.
2. Heat about half the oil in a soup pot. Add the onion and leeks, sauté over medium-low heat until golden, about 8 to 10 minutes.
3. Add the apple, squash, broth, and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
8. To serve, ladle soup into each bowl, and place a small mound of kale and onion mixture in the center.
1. Preheat the oven to 375 F
2. Cut away large stems from squash, then cut it in half (you’ll need a good knife for this). Place the halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil.
3. Bake for 30-50 minutes, depending on the size of your squash. For this recipe you’ll want to puree the squash, so bake it until it’s easily pierced with a knife.
*Adapted from Vegan Holiday Kitchen by Nava Atlas