“Prepare cozy meals for your family and friends during the fall season. With cooler evenings arriving, there's nothing quite like simmering pots of soup and roasting hearty vegetables. We love inviting friends over to enjoy a feast together, laying out a platter of buttered toast for everyone to fill their bowls with the evening's soup.”
Recipe Categories
Ingredients Needed
8 cups peeled and cubed butternut squash
4 cups chicken broth (homemade or canned)
1 tablespoon minced ginger
2 teaspoons minced garlic
1 tablespoon yellow curry powder
1 tablespoon pine nuts
1/2 cup unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
1 green onion, chopped
Preparation Steps
In a medium-sized pot, mix the squash, broth, ginger, and garlic. Bring the mixture to a boil over high heat, then reduce to low and let simmer uncovered until the squash is tender. Stir in the curry powder.
Toast pine nuts and let them cool.
In a blender, puree the squash and broth mixture. Return the puree to the pot. Add coconut milk, soy sauce, salt, and white pepper, then bring to a boil over medium-high heat.
Top with pine nuts, chopped green onion, and a drizzle of coconut cream. Enjoy your meal!
