I’ve been doing variations of butternut squash soup for years, and, depending on my mood, this one’s my favorite. It’s so simple and SO good!
- 2 medium-sized butternut squash
- 2-4 medium-sized sliced leeks
- 3-5 minced garlic cloves
- 2 cans coconut milk
- Heat 1-3 C. water and add 1-2 Tbsp of veggie “Better Than Bouillon” paste, depending on desired consistency and saltiness) to the hot broth until it dissolves
- 1-3 Tbsp yellow curry powder (to taste)
- 1 tsp cayenne to kick it up a notch
Cut squashes in half (always use a sharp knife, especially for squashes – a good and well-kept knife is worth the investment), scoop out the seeds, and bake open side down on lightly oiled cookie sheet in 350-400 degree oven until silky soft and you can easily poke a fork through them. Meanwhile, saute leeks in pan until tender with in coconut or olive oil. Add minced garlic at the very end and saute for 2 more minutes.
When thoroughly cooked, let squashes cool a bit so when you scoop out the “meat” from the skin, it’s not too hot to the touch. Put cooked squash, leeks and garlic in large stock pot with all of the coconut milk and spices.
Mash it up – I use a potato masher and then add as much broth as you want to get desired consistency. I like it kind of chunky and ‘rustic’. Top with chopped toasted almonds and a sprig of mint (I have mint that grows like weed so I use that) or parsley if you have, for garnish. Ladle it out and enjoy!
