Experiments in Cooking

Curry Butternut Soup in IP Ace

Butternut squash makes me happy, specially when I can pick it up in the grocery store all cubed & ready to cook. Today it got made into a soup. I don’t even have process pictures because making this was so easy.

  • 1 lb cubed butternut squash
  • 1.5c chicken broth or vegetable broth (*vegan if made with vegan broth)
  • 1 clove garlic (whole)
  • 1/2 yellow onion (coarsely chopped)
  • small piece of ginger (enough to make about 1/2 tsp if minced)
  • 1 tsp curry powder (I find it very ironic when I use curry powder, but whatever works)
  • 1/3 cup grated unsweetened coconut
  • 2 tbsp coconut milk
  • 1 tsp brown sugar
  • pinch of nutmeg
  • S&P to taste
  • 2 tbsp roasted pistachios (for garnish only)

Throw everything except the pistachios into the blender and start the soup cycle. If not using a soup-making blender, then simmer everything together for 20 mins and puree with the tool of your choice.

Check S&P and adjust to taste.

Serve topped with crushed pistachios.

Really, that’s it.



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