Coconut Curry Squash Soup

Coconut Curry Squash Soup

You will need:

1 medium sized squash

1 red onion

4 carrots

3 celery stalks

1 can Coconut Milk

garlic

basil

curry powder

cumin

sea salt

ground black pepper

First, cut the squash in half and remove the seeds. Season to your desire, and roast in the oven at 350 degrees for about 30-40 minutes, inside facing down in a pan.

While the squash is cooking, cut up the carrots and celery and onion. If you want a creamy soup, all will go in the blender. You may save some pieces to go directly in the soup if you so wish. Put the veggies in the blender, along with the coconut milk, garlic. When the squash is done, scoop out the insides and add to the blender. Use curry powder, cumin, salt and pepper to taste and blend it all together. I like to add the basil at the end instead of blending it up as well. When it is all blended together, you may heat it up or eat it cold! Enjoy!

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3 Comments

1. Katie Bustle - July 2, 2009:

   Sounds awesome! What kind of squash do you recommend?

2. Brian - July 2, 2009:

   Well I personally recommend the kind of squash that came from your neighbors organic garden. I will ask him again what particular squash he grows. If you can get locally grown squash I would always use that, otherwise a nice hearty summer squash would be lovely.

3. Mary - July 3, 2009:

   I believe it was Navajo squash.