Hi friends– Did you have a fine full Christmas? I’m hoping so. After all that eating (and eating) here’s a simple soup that is just right for a winter day. Savory and steaming hot it warms you all the way down. I had a version of this at a downtown lunch place in San Francisco called D.G.F. (darn good food) at Thanksgiving time and have been hungry for it every since. It’s a new favorite.
BUTTERNUT COCONUT CURRY SOUP
1 butternut squash, 2-2 1/2 pounds
2 14 oz. can coconut milk
1 1/2 cup chicken broth
3 green onions, white & green parts chopped
2 cloves garlic, minced
1 tsp. ginger, minced
2 tsp. honey
3 tsp. curry powder
2 tsp. orange vinegar*
salt to taste
more green onions for garnish
Peel the squash and take out the seeds. Cut it up into 2″ chunks. Toss the squash, coconut milk, chicken broth, green onion, garlic and ginger into a soup pot and simmer it for 25-30 minutes until the squash is tender. Add the honey, curry, vinegar and salt if you think you need it (I didn’t) and cook for 5 more minutes. Use a stick blender or food processor to puree the soup til it’s rich and creamy. Serve hot, hot with a sprinkle of green onion bits on top. So good!
*Trader Joe’s has a mouth watering Orange Muscat Champagne Vinegar that works well in this recipe and is killer for dressings on fruity salads.