Nothing says fall more than squash. I need to eat more of these. I love them. They love me. We need to get together more often. Take a look at this new dish we tried recently. Wow!
BUTTERNUT SQUASH SOUP
2 TBSP olive oil
1 med sweet onion, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 med. butternut squash, peeled and cut into small cubes (4 cups)
1 apple, cored and chopped
6-7 cups organic vegetable broth
1 bay leaf
1/2 tsp. thyme leaves
1 cup canned coconut milk, shaken well
1/2 tsp. curry
1 can of great northern beans
1. Steam squash for 10-15 minutes until fork slides easily but still firm.
2. Meanwhile, heat the oil in a large heavy-bottomed soup pot and add the onion and leek. Stir occasionally for about 5 minutes, until softened and translucent. Add garlic and cook, stirring frequently for about 1-2 minutes.
3. Add the squash, chopped apple and curry spices. Saute for 5-10 minutes. Add stock, beans, coconut milk, bay leaf and thyme. Cover and simmer for about 30 minutes.
4. Cool the soup and puree in batches using a blender. If soup is too thick, add more broth. Season to taste with real salt or pepper.
Serves 4-6 people.
