Thursday, October 27, 2011
Curried Butternut Squash Soup (vegan)
This was so good last night. Good enough to share.
Since this month is all about pumpkins and squash and all things orange, and since I have more than I know what to do with, I thought this soup would be the perfect fit.
This soup has a lot going for it; just right for a nippy fall evening and made extra enticing with some of my other favorite ingredients: curry and coconut milk. (LOVE.) The garbanzo beans not only give it a welcome protein boost, but add another creamy dimension. You can't go wrong with that.
Curried Butternut Squash Soup
1 medium-large butternut squash, peeled and cubed
2 Granny Smith or other tart apples, peeled and cubed
1 large onion, diced
6 cups broth
2-3 teaspoons curry powder
1 1/2 cups canned coconut milk
1 can (or 2 cups) garbanzo (chickpeas) beans
2 T. maple syrup (to taste)
salt and pepper
shredded unsweetened coconut sprinkled on top for garnish
Place squash, apples, and large onion in pan. Add enough broth to cover. Bring to a boil, cover, and reduce to simmer. Cook until tender. This will take about 30 minutes. Add beans. Using an immersion blender or doing batches in a standard blender, puree contents in the pot until smooth. Add curry powder, maple syrup, and coconut milk. Adjust seasoning with salt and pepper. Serve warm with a sprinkling of shredded coconut.
Another option to make it a little heartier: Add some leftover brown rice or quinoa near the end. Allow time to warm the grains.