Squash soup recipe

CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK Recipe
Soup

Ingredients:
2 tablespoons (25 mL) olive oil
2 onions, finely diced
3 garlic cloves, minced
1 tablespoon (15 mL) minced gingerroot
1 tablespoon (15 mL) curry powder or paste
4 cups (1 L) water (my note: can substitute chicken broth or vegetable broth)
7 to 8 cups (1.8 to 2 L) diced butternut squash (1 large 3-pound/1.4-kg squash)
2 teaspoons (10 mL) sugar
1 1/4 teaspoons (6 mL) salt *(my note: use less)
One 14-ounce (398-mL) can unsweetened coconut milk
2 tablespoons (25 mL) lemon juice

Directions:
1. Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in water and bring to a boil. Mix in squash, sugar, salt, and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree soup in batches in a blender and return to a smaller pot, if desired. Reheat before serving, if necessary.

From Vegetarian Classics (Quill) by Jeanne Lemlin
www.canada.com

Serves 4 as a main course

I like to toast the seeds with olive oil and cinnamon and garnish the top of the soup or you could use some toasted coconut mmmm