Fall back into making warm soups this season! Here’s one of TASTE’s favorites!


MAKES 8 SERVINGS
2 each, 2-3 pound butternut squash,
peeled, seeded, and large dice
1/2 cup peanut oil
1 Walla Walla sweet onion, peeled and diced
1 carrot, peeled and diced
1 clove garlic, peeled and chopped

1/4 cup chopped fresh ginger
2 tablespoon chopped fresh thyme
1/2 cup madras curry powder
1 teaspoon chili flake or 1/2 teaspoon for less spice
2 quart vegetable stock 3 10 oz. cans of coconut milk
Salt & pepper to taste

Preparation:

In a 6 or 8 qt. soup pot combine peanut oil, onions, carrots, garlic, ginger, thyme, chili flake and curry powder. Over medium heat cook until the onions become soft and slightly translucent, about 7-10 minutes. Make sure to stir every couple minutes to prevent the vegetables and curry powder from sticking. It is fine to add a bit more oil if the curry is too sticky. When the vegetables are soft add the diced squash, vegetable stock and 2 cans of coconut milk. Simmer over low heat until the squash is soft, about 20 minutes. To achieve a smooth texture, use a blender to puree the soup. Fill the blender only half full and make sure the lid is not tight so the steam can escape. Holding a towel loosely over the lid with one hand, use either the pulse setting or the lowest setting on the speed dial to start the puree. Blend until very smooth, about 1 minute and transfer to a different container.  As you are blending, you may have to use a bit of water to thin out the soup if it is too thick. When all of the soup is blended, add back to original pot. Add salt and pepper to desired taste. If the soup is too thick you have the option of adding more vegetable stock or more coconut milk for a richer consistency.

Garnish soup with a scoop of Port Madison yogurt. You can substitute plain yogurt or Greek yogurt.

ENJOY!

————-

Farm Connection:

FULL CIRCLE FARM | Organic produce | Snoqualmie Valley, WA |

www.fullcirclefarm.com

PORT MADISON FARM | Goat Cheese & Yogurt |   Bainbridge Island, WA

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