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
Ingredients:
- 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 ...
Health stuff:
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 :)