Curried Butternut Squash Soup

Surprisingly delicious and simple! But my family loves coconut milk. I had this as a first course to a dinner of Malai Kofta but it is so filling that with a bit of crusty bread and a salad it would be a great meal.

Adapted from Jeanne Lemlin’s Vegetarian Classics, New York, NY: HarpersCollins Publishers Inc., 2001.

2 Tbsp. olive oil
1 onion, finely diced
2 garlic cloves, minced / crushed
1 1/2 Tsp. minced fresh ginger
2 tsp. Madras curry powder
2 cups water
3-4 cups diced butternut squash, about 1 1/2 pounds
1 tsp. sugar
1/2 tsp. salt
1/2 14 oz. can of unsweetened coconut milk
1 Tbsp. lemon juice

Cilantro for garnish

In a large pot, warm the oil. Saute the onion, garlic and ginger until softened, about 5 minutes. Sprinkle on the curry powder and cook another minute, until fragrant.

Add water, squash, sugar and salt. Bring to a boil, and reduce heat to a simmer. Cook 30 minutes, until the squash is very tender.

Puree the soup with an immersion blender or a regular blender / food processor.

Add the coconut milk and lemon juice and simmer 5 minutes.

Serve, sprinkled with finely chopped cilantro if desired.

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