Kathrin's Butternut Squash Soup

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 grams butter
  • 1 large onion, diced
  • 4-5 cloves garlic, minced
  • 50 grams ginger, minced
  • 1-2 bell peppers, diced
  • 1 carrot, diced
  • 2 tsp sherry
  • 2 cans coconut milk (or 1, then substitute the other with vegetable broth)

Spices (can improvise!)

  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce (optional)
  • Lemongrass (optional)
  • 1/2 tablespoon 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