Coconut Curried Squash Soup

September 19, 2007

Coconut Curried Squash Soup

Sara Jones, Tucson CSA

Indian curry seasonings go especially well with winter squash. Use any curry mix you like for this recipe, or for a sweeter flavor use a garam masala, which uses spices like cinnamon and clove. I usually use a pre-mixed curry powder and then adjust it to my taste by adding more of the spices that I like best. I use pink lentils in here because the color goes best with the squash, but use whatever you have on hand.

1 medium size butternut squash, peeled and chopped into large chunks
1 red or green bell pepper, chopped
1 bunch cooking greens, chopped finely
½ large onion, chopped
¾ cup dry pink lentils
2 tablespoons oil
Garlic to taste
about 1 tablespoon grated fresh ginger
Curry spices; adjusted to your taste
1 can coconut milk
Salt and pepper to taste

In a large stock pan, heat oil and sauté onion, pepper, garlic and ginger for about 5 minutes, stirring frequently. Stir in chunks of squash with curry spices and lentils then cook for a few more minutes. Add about 2 quarts of water, bring to a boil and add greens. Cook over a medium low heat until lentils and squash are soft, about 35 minutes. Add coconut milk and salt and pepper and cook for 5 more minutes. At this point you can either puree the soup and make it creamy and smooth, or leave it chunky.

One Response to “Coconut Curried Squash Soup”

  1. Irene Walden Says:

    I used a little less water and chose not to puree my soup so it turned out more like a wonderful chowder. I served it to two guests and we all loved it.

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