Thursday, December 6, 2012

Curried Coconut Cream of Squash Soup

From the blog: 2012 Kitchen Witchin' and some amazing Coconut Cream of Squash Soup

Curried Coconut Cream of Squash Soup
 There is an art to making a divine squash soup. Some people prefer a savory version, others like it zested with sweetness and pumpkin pie spices. My version rests as a bridge in between. Of course, any kind of winter squash can be substituted such as Acorn, Butternut, Pumpkin, or Delicata. By allowing at least 2 hours for the mirepoix vegetables to simmer, a rich and fragrant broth emerges bringing beautiful complexity to this soup.Coconut cream, cardamon, madras curry powder,and a touch of thai basil flowers add sparkle to this soup rockstar. Thai Basil contributes a sweet peppery flavor to the soup along with the intoxicating fragrance all members of the basil family impart. 6-8 servings

Saute the following in 2T Coconut or Sunflower Oil:
1 stick celery, diced
1/2 red pepper, diced
2 small red beets, peeled and diced
1 small golden beet, peeled and diced
1/4 yellow onion, diced

When onions turn glossy add:
8c filtered water
3c chopped and peeled 2 inch chunks Hubbard squash, or other winter squash of choice
1 thumb sized hunk of ginger, chopped

Let everything simmer for 1-2 hours to create a rich stock. Puree in a blender, then place back into saucepan on a medium heat.

1 can Coconut Milk (15.6 oz)
1t sea salt
1t cardamon
1t madras curry powder
1t thai basil flowers dried and crushed
1-3t Tamari to taste, just enough to richen the flavor

Simmer soup 30 minutes on low. Serve with crusty bread and fresh salad. Garnish with roasted pumpkin seeds if desired. 

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