Kathrin's Butternut Squash Soup

Description

Coly’s former housemate Kathrin shared this recipe for a delicious, spicy fall soup.

Ingredients

• 1 squash, cubed (red kuri or other)
• 100 gram butter
• 1 large onion, diced
• 4-5 cloves garlic, minced
• 50 gram ginger, minced
• 1 -2 bell pepper, diced
• 1 carrot, diced
• 2 tsp sherry
• 2 cans coconut milk (or 1, then substitute the other with vegetable broth)

Spices (can improvise!)

• 2 tbs soy sauce
• 1 tbs chili sauce (optional)
• Lemongrass (optional)
• 1/2 tbs curry powder
• 1 tsp red pepper
• Salt, pepper
• Dash of cinnamon (optional)

Preparation

1. If you’re using a more robust squash (butternut, e.g.), roast at 400F while doing other prep
2. Sauté onion in a large pot. Add garlic and ginger, then other vegetables.
3. Add spices, then deglaze with sherry.
4. Add squash, then coconut milk/vegetable broth.
5. Bring to a boil, then simmer till ingredients are integrated. Blend with immersion blender and season to taste.

Originally from Kathrin Stark