Cocconut Curry Squash Soup = Yummy!

With that November chill in the air and local squash at the farmer’s markets and grocery stores it’s time for a little soup!  Sweet and full of flavour, healthy and colourful, this soup will please the whole family.  This soup freezes well so make sure you make plenty of it!

Coconut Curry Squash Soup

Ingredients:

1 pie pumpkin or butternut squash, cut in half and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped or minced
1-2 teaspoons fresh ginger, minced
1 15-ounce can coconut milk
2 cups water (more if needed)
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cinnamon
½ teaspoon cayenne (optional)
Salt and pepper to taste
¼ cup fresh cilantro

Instructions:

Bake the halved squash in the oven for 45 minutes at 350°F (or until quite soft).  When squash is cooked, sauté the onion and garlic in a large pot with olive oil for 3-5 minutes until tender then add the ginger and spices.  Spoon out the insides of the squash, and add to the pot.  Add the coconut milk and water.  Puree in a food processor or with a hand blender (cool first).  Add salt and pepper to taste, and simmer for 5-10 minutes.  Add the fresh cilantro, stirring it in while still hot.  Yields 6 servings.

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