This is a super rich and satisfying soup because of the healthy coconut milk that is in it.

 2 butternut squash (totaling about 2 lbs)- halved lengthwise and seeded

4 T unsalted butter

salt and freshly ground pepper

1 T extra virgin olive oil

1 medium onion finely chopped

1 leek white and green part only thinly sliced

2 T minced ginger

1 t curry powder ( I like to use Garam masala, but you can use regular curry powder as well. Both are available at the Common Market)

1/2 c dry white wine

4 c of water

1 can of full fat organic coconut milk

1 large spring of thyme

1 T of fresh lime juice

1 t salt

cilantro and fresh pepper to garnish

  1. Preheat oven to 350 degrees.  Place each half of squash face up on a rimmed baking sheet and place 1/2 T of butter in each cavity.  Season liberally with salt and pepper.  Roast squash for about 1 hour and 20 minutes until tender.  When cool enough to handle spoon out the flesh and butter into a large bowl and discard the skin.
  2. Meanwhile melt 2 T of butter with the olive oil over medium heat.  Add the onion, leek, ginger, and curry powder and cook until lightly browned, 5-7 minutes.  Add the wine and cook until evaporated, 1 minute.
  3. Add the cooked squash, water, coconut milk, and thyme.  Cover and bring to a simmer.  Cook for 35 minutes.
  4. Discard the thyme sprig and puree the soup with an immersion blender or blend in small batches in a blender. Stir in the lime juice and salt.
  5. Ladle into bowls and garnish with cilantro leaves and pepper.

 

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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