Saturday, March 14, 2009
Curried Coconut Butternut Squash Soup
6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest
Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.
Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.
Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.
Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!