Man oh man, when I saw the butternut squash at the farmers market last week I was über-excited. I’d had a false alarm with the zucchino (yes, zucchinO) the week before, so when I saw that Crabtree Farms had butternut squash I think I might have turned a cartwheel. I definitely clapped my hands a couple of times in the stall and may have even jumped up and down a time or two and voiced my excitement to the two very friendly twenty-somethings working there. Why? Because I have been waiting to share this soup with you!
The really fun thing was that one of the young ladies recognized me. Apparently she follows me on Instagram, so she felt the need to introduce herself. It’s so funny to me to be recognized for this blog and the Instagram account that was mostly established to follow it (although these days I feel like I post as many pictures of my cat as I do of food. If I don’t have a kid pretty soon I might turn into one of those crazy cat ladies. I am truly worried about this happening. If I start incorporating wet food into my recipes, send help.). A while back I was telling someone that I write a food blog and she asked, “What’s the name of your blog?” When I told her, she said, “Oh, you’re Chattavore!” I was pretty taken aback by that. I mean, I would not by any means call myself a local celebrity or anything, but hey, to be known as something other than “Phil’s wife” (not that that’s a bad thing!) is….different. Because people (who don’t really know me, anyway) have always seen me as somewhat of a shrinking violet. Incorrect assessment, but anyway…
That’s the goal. Not that I want to be Rachael Ray doing ad campaigns and selling cheap junk at Wal-mart or Sandra Lee telling you to throw together a bunch of boxed food to serve at parties, but I would love to make a living cooking, writing about food, taking photos of food, teaching people how to cook….I figure this blog is my vehicle, so the more people know me, the better. Tell YO friends about Chattavore!
Sorry, shameless plug.
Anyway, soup…this soup is amazing. To simply call it butternut squash soup is downplaying its wonderment. It’s butternut squash coconut curry soup. My aunt made it using stock that she made from our Thanksgiving turkey several years ago, and I ended up with big containers of it in my freezer that Philip and I ate for quite some time. Yum.
I’ve had some curry issues in the past. My first experience with curry was a delicious curried chicken salad that I made after seeing Tyler Florence make it on How to Boil Water (he also made curried egg salad, which I used to make a lot for Philip to take in his lunch). We would make it often and we loved it. Until Christmas break 2005. I remember it so well. It was the first full day….I’d had lunch at McAlister’s with my mom and sister, and then for dinner we had curried chicken salad sandwiches. And then the stomach virus hit and the curried chicken salad vacated my stomach.
I haven’t eaten curried chicken salad since.
It took me a while to ease back in to eating items that contain curry powder (which, by the way, is more of a British invention than Indian) In fact, this soup may have been the first curried item that I was comfortable with. It’s not overly curry-ish, but the curry flavor is delicious and plays well with the coconut flavor in the milk (my aunt actually used coconut curry powder, but I’ve used that all up) and the sweet squash. This makes plenty-enough for three meals for us-and freezes amazingly. I’ve taken to using Mason jars in various sizes for my storage….less expensive than buying “storage containers” and you don’t have to worry about BPA or heat damage. Winning!
Butternut Squash Soup
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
- 2 tablespoons olive oil, coconut oil, or unsalted butter
- 1 Small onion (diced)
- 2 Small butternut squashes (peeled, seeded, & diced)
- 6 cups chicken or vegetable stock
- 14.5oz coconut milk
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon salt
I used olive oil for this recipe, but as soon as I'd put it in the pot I wished I'd used coconut oil. That really would have taken the coconut flavor over the top!
Be careful when purchasing curry powder. Regular curry powder is barely spicy, but hot Madras curry powder is so hot I can't eat it. Use your best judgment!
|Sauté the onion in the oil or butter over medium heat until it begins to soften. Add the diced squash to the pot. Cook and stir for about 5 minutes.|
|Add the chicken stock and bring to a simmer. Cook until the squash is tender and cuts easily with a fork.|
|Purée the soup using an immersion blender or in batches in a regular blender. Add entire can of coconut milk to pot and heat to warm through.|
|Add curry powder and salt and stir to incorporate completely. Check seasonings and add more if needed.|
|Serve with good bread.|