Warm up with butternut squash soup!
We bring the fun from the Internet to your kitchen! A touch of curry powder and fresh ginger gives this velvety-smooth, comforting soup created by Jamie Geller of Joyofkosher.com extra warmth for cool fall days!
Make it yourself!
2 lbs. cubed, peeled butternut squash
1 medium onion, minced
1 cup coconut milk 1/2 cup white wine
1 Tbs. grated peeled fresh ginger (or
1 tsp. ground ginger)
2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
1 tsp. curry powder
1 tsp. kosher salt 1/4 tsp. dried thyme
Combine all ingredients with 6 cups water in 6-qt. pot. Cover; bring to boil over high heat. Reduce heat to simmer; cook, covered, until squash is soft, 30-40 minutes. Use immersion blender, potato masher or fork to purée or mash squash and continue cooking 10 minutes or until soup is slightly reduced and thickened. Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme. Makes about 10 cups.
Don’t overblend the soup. You want it to be smooth and creamy, but still a little thick! —Jamie Geller of Joyofkosher.com