BUTTERNUT SQUASH SOUP W/CURRY

By melissaf

Ingredients

• 1/4 cup olive oil
• 1 cup diced shallots
• 3 cloves garlic
• 1/4 cup minced fresh peeled ginger
• 4 bay leaves
• 1/2 tablespoon crushed red-pepper flakes
• 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
• 1 1/3 teaspoons coarse salt
• 1 teaspoon curry powder
• 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
• 1 one-inch chunk palm sugar (available in Asian grocery stores)
• 1 fifteen-ounce can low-fat coconut milk
• Freshly chopped chives, for garnish
• Fresh curry leaves, for garnish

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.

Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.

Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.

Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.