Preheat oven to 300°. Recommend 100%!! milk to swirl over finished soup. Incredibly easy, crazy delicious. This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter. We made a super smooth soup using a $40 Black & Decker blender. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. If you've always thought you needed to own a $500 blender or have hours to spare to make a luxuriously silky puréed vegetable soup, well, you don't! Using a fork or citrus reamer, juice the second lime into a small bowl. Spread ½ cup coconut flakes on a rimmed baking sheet. Scoop out insides, discarding seeds. Keep an eye on them—coconut flakes can go from golden to burnt in seconds. Preheat oven to 375°F. Stir in the squash and reduce heat to medium-low and cook for about 10 minutes, so that the squash begins to become soft. Cook for about 2 minutes more, and then add the squash. Cook onion, celery, garlic in ginger with butter in stock pot for 6 to 8 minutes. Add half of the soup to a food processor or blender, process until pureed. 6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds) 3 large sweet potatoes, peeled and chopped ; 1 onion, chopped ; 2 small to medium apples, peeled and chopped; 2-inch piece of ginger, peeled and grated; 2 large garlic cloves, minced; 1 can of full fat coconut milk. Add 3 cups water, or enough to just submerge the squash, remaining coconut milk in can, and 2 tsp. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Rating: 4.57 stars 21 Ratings. Working in batches, purée soup in blender until smooth. ), but I instead used my food processor and it blended to smooth perfection. As usual, BA manages to make simple pumpkin soup interesting and addicting! Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Heat oil in a large Dutch oven over medium heat. The coconut, chili and parsley just really spices it all up. Clear your cutting board. It was inedible with 3 tea spoons of salt. Stir in lime juice. Had no idea what to do with the butternut squashes I kept receiving in my produce delivery, and this made breaking them down worth it! 2. Remove from heat and let cool for a few minutes. I didn't make the vegan version, but instead swapped the water for turkey stock and used cooking cream. Should have a touch less salt but that’s a minor gripe. Cut the squash in half and remove the seeds. Ladle soup into bowls. All products featured on Bon Appétit are independently selected by our editors. It would seem illogical to crank up the oven in the middle of summer. Then remove the flesh from the ski… Preheat the oven to 450°F. salt, then stir to combine. Legit AMAZING recipe!!!!! This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables (if you fill it up, it will overflow as it blends!). of butternut squash), so when I make it again I’ll buy frozen cubed squash. Now, here’s the most important step of this entire recipe: When you secure the blender lid, make sure there is a vent for the steam to escape (many blender lids come with removable vents). Made it for the first course of our Christmas Day dinner. Preheat oven to 375°F. Cut squash neck and bulb in half lengthwise. ... Curried Butternut Squash Soup Curried Butternut Squash Soup. ground black pepperCayenne pepper to … To revisit this article, visit My Profile, then View saved stories. Butternut squash has been around for over 5,000 years. Peel squash; mash pulp. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Continue cooking until thickened. Vigorously shake 13.5-oz. Holding the lid down with a folded kitchen towel, carefully blend soup, starting from the lowest speed and working your way up to high, until smooth and silky, 10–15 seconds. Streamline the prep for this recipe and pick up pre-cut butternut squash: you'll need 7 to 8 cups. salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes. It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Do Ahead: Soup and toppings can be made 4 days ahead. Bring to a boil and then reduce heat to a simmer and cover. I used an immersion blender instead of a regular one and it worked great once I broke down the larger squash pieces. Repeat, working in batches, until all soup is blended. I loved the ginger and lime in it, and the texture of the coconut flakes on top is great. Man, was it delicious! Sprinkle the squash with the salt if using and the black pepper. Peel and discard skins, then coarsely chop. Open can and set aside 3 Tbsp. Ad Choices, large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices, cup plus 1 tablespoon virgin coconut oil, melted. Trim the ends off of 1 onion. Mash garlic with fork until smooth. Return to pot. Trim off both ends of 1 butternut squash, then cut through where the neck meets the bulb. Cut squash crosswise into 1"-thick slices. I added some chicken broth since I ended up with twice as much squash as the recipe called for. Peel and discard skins, then coarsely chop. Coarsely chop remaining stems and transfer about ¼ cup chopped stems to bowl with onion. Didn't have a blender, but an immersion blender worked just fine. Add the Preheat oven to 350°. This variation is just as comforting as the classic, but has curry seasoning, creamy coconut milk, spicy ginger, and fresh kale and butternut squash. easy parents pleasing recipe babyyyy. Author: @artisanpastry serves: 6 Time: 10'prep+30' Difficulty: easy Ingredients 4 lbs. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Using the flat side of chef’s knife, smash 3 garlic cloves. (We always like to use a spoon to peel ginger, which is way better for navigating all of those nooks and crannies than a vegetable peeler.) (If you can't find big coconut flakes, shredded is okay, too, but it will probably take less time to toast. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Bring to a boil then reduce the heat to … And watch videos demonstrating recipe prep and cooking techniques. Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. First things first: set up your workstation. An amazing recipe that will definitely be made numerous times this fall and winter. This is just what the doctor ordered when you've been going too hard on the meats and cheeses. Add shallots and cook, stirring, about 2 minutes. Serve with reserved lime wedges. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. You should add your curry spices now, along with salt and pepper. You're already peeling one squash, might as well make it two. Super easy to make and amazing flavor! I used an immersion blender instead (small apartment so that’s what I have) and it worked flawlessly. Pair with a simple side salad and a slice of French bread for the perfect cool-weather lunch. How to make curried butternut squash soup: the basic steps. Stir garlic into soup. Get Coconut Curried Butternut Squash Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Just do not put that much salt in the soup. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Recipe is perfect as written. https://www.bonappetit.com/recipe/curried-butternut-squash-soup Store in separate airtight containers and chill. And I used chicken stock for more flavor, since I'm not vegan. i'm out. Just make sure the butternut squash is completely tender before it goes in the blender. Cook for 3 more minutes, stirring often. Recipes you want to make. Cooking advice that works. This soup is incredible!! This acorn squash soup is fairly easy to make, though it takes some time to roast the squash! we cant transfer the blended soup from the blender directly back into the dutch oven to reheat? This comforting, ginger-laced soup just so happens to be vegan, and is exactly what we want when we feel like we've been overindulging a bit. Cut 1 lime into wedges; set aside for serving. my parents were very scared of me making a butternut squash coconut soup and it turned out sooooo good they both had two plates!!!! Place squash pieces cut side down on board and cut each piece in half lengthwise. Cool. I skipped the roasting and just added the squash chunks to the pot. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Looooved the simple to follow directions, absolutely delicious recipe!!! The prep time isn’t accurate (it took me at least half an hour to peel, seed and cube 4 lbs. 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