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

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


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.



Farm Connection:

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


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

Explore posts in the same categories: Uncategorized

Tags: , , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: