This soup is seriously a treat. Every since I saw it on an “À la Di Stasio” cookbook years ago, I have been doing it and EVERYONE loves it. I actually modified it a bit from the original version and I think it’s actually the perfect soup to serve as a first course either on Thanksgiving or during the Holidays AND it’s super healthy!
With it’s fresh ginger and yellow curry, it’s also a great comforting soup for flu season and will get you back in shape in no time!
I like to garnish it with some roasted pine nuts and a dollop of sour cream, but I would like to hear your suggestions for other ways of serving it!
- - 2 tbsp olive oil
- - 1 tbsp of butter
- - 1 butternut squash, cut in two lengthwise
- - 1 onion diced
- - 1 yellow potato, peeled and diced (optional but it gives the soup a thicker texture)
- - 4 unpeeled garlic cloves
- - 2 tbsp of minced fresh ginger
- - 2 tbsp of powdered yellow curry
- - 2 cups of chicken stock (or vegetable stock, for a totally vegan option)
- - 1 can of coconut milk
- - Salt and pepper
- Drizzle 1 tbsp of olive oil on the inside of each half of the butternut squash, put 2 unpeeled garlic cloves in each cavities. Cook in the oven facedown (with the unpeeled garlic "hidden" inside) for about 45 minutes at 375.
- Once the butternut squash is cooked, in a shallow pot, brown the onion with the garlic and the diced potato in the remaining 1 tbsp of olive oil and the butter. Sprinkle the yellow curry and mix well.
- Scoop out the flesh of the butternut squash and add to the onions, potato and ginger. Squeeze the garlic out of its peel and add to the pot. Stir in the chicken stock and let it simmer for about 45 minutes.
- Once all the vegetable are cooked through, puree everything either in a blender (or with a hand held immersion blender like I do). Stir in the coconut milk and salt and pepper to taste.