A NYT Food post for a butternut squash soup popped up on my fbook newsfeed and since Rock’s been down with a mystery virus and was just getting out of the hospital, I thought that would be a perfect thing to make for him. Then I woke up yesterday with some serious flu-like symptoms and was feeling too awful to bother looking up the recipe. But I had already gotten the squash and still really wanted to make the soup for him! I knew there was butternut squash, coconut milk, some curry powder and cashews involved so I figured I could throw something together with minimal effort using those ingredients. I grew up eating a lot of Malaysian curry so I wanted to incorporate that but you can use whatever type of curry powder you like. It turned out really good, all 3 of us loved it, and we had the leftover soup for lunch today with some fresh scones.
This makes about 4 generous servings.
1 medium butternut squash / 1 onion / 2 cloves garlic / 1 can coconut milk / 3 to 4 cups vegetable stock / 1 cup raw cashews (this gives the soup a thicker and creamier consistency) / 1 tsp Malaysian curry powder / 1 tsp cumin / 1 tsp turmeric / avocado or your preferred cooking oil… coconut oil if you want to keep in with the coconut theme! / freshly cracked black pepper
Carefully peel and cut up the butternut squash into roughly 1 inch chunks, chop up the onion and mince the garlic. In a large pot over medium heat to medium-high heat, heat up a couple splashes of oil and throw in the onion, garlic, and spices. Let it cook, giving it a stir every now and again, until the onions have softened up and then toss in the cashews and squash.
Stir a bit and let it cook for a few minutes and then add enough vegetable stock to cover the ingredients. I’m pretty lazy so I just added water straight to the pot and then vegetable stock mix. Let it come to a gentle boil and then turn the heat down to low-medium. Toss a lid on leaving a crack for steam to escape, and let it simmer away for about 30 minutes.
Remove from heat and using a hand blender, blend until smooth. Or if you don’t have one then you can always transfer to a blender in batches. Place back on the stove and stir in the coconut milk. Let that all meld together for a few minutes and it’s ready! If you want, top with some cracked black pepper.
A nice warming soup. Enjoy!