Making soup from scratch is an impressive feat that most people seem to be convinced is akin to magic. A soup like this, is a solid fall treat (or addition to your Thanksgiving table) that is hard to mess up. I certainly don't have master chef skills and am pretty impatient with following directions. This soup leaves room for creativity - and going off script.
Red Kuri & Butternut Squash Soup
- butternut squash
- red kuri squash
- soup stock (veggie or chicken)
- can of coconut milk
- 2-3 garlic cloves
- 1/2 onion (or one whole shallot)
- spices, etc.: salt, pepper, olive oil, nutmeg, cinnamon, fresh sage
Bake the squash until soft. Scoop out the "meat" and set aside to cool. Chop and saute onion over medium heat. Using a blender, combine ingredients (except the coconut milk*) equally and in batches depending on the size of the blender container. Transfer blended soup into a pot and continuously stir over low-medium heat. Stir in salt, pepper, nutmeg, cinnamon. garnish with fresh chopped sage.
*I've found that it's less messy, and a bit easier, to empty the can of coconut milk directly into a pot on the stove top. Then, add the rest of the (blended) ingredients to that ...
Because of all the squash packed in here, this soup is particularly high in Vitamin A, Vitamin C, and has loads more potassium than a banana. Will keep in the refrigerator for a few days. Would recommend freezing the extra :)