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Prep time
20 minutes
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Cook time
1 hour 20 minutes
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Serves
8
Author Notes
When I get tired of eating the same old thing, I try to add some spice into my food. Like in this coconut curry squash soup. It is the perfect afternoon pick-me-up lunch. —jennskitchendiary
Ingredients
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1/2
spaghetti squash
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1 tablespoon
olive oil
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1 tablespoon
butter
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1 tablespoon
olive oil
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1/2
onion, sliced
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2
yellow curry powder
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2 teaspoons
garlic cloves, minced
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1/2
butternut squash, cubed
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1 quart
water
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1 cup
coconut milk/coconut cream
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3/4 teaspoon
salt
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2 tablespoons
sugar
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1/4 cup
cream
Directions
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Preheat oven to 400 degrees.
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Prepare spaghetti squash by cutting it in half length-wise. Then take out any seeds. Spread oil onto the flesh of the one half of the spaghetti squash and then place it skin side up on a baking sheet. Bake spaghetti squash for 1 hour in the oven.
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Meanwhile, heat a pot on high. Add butter and oil, followed by sliced onions. Saute on medium for 8-10 minutes until onions are softened and about to turn brown. Stir occasionally.
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While onions are sauteing, prepare butternut squash. Cut it in half length-wise. Then take out the seeds. Peel one half of the butternut squash using a chef's knife. Then cut into cubes.
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When onions are about to turn brown, add in curry powder and garlic. Saute another minute.
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Then add in butternut squash to the onion mixture, followed by water. Bring water to a boil. After water comes to a boil, cover with a lid and simmer on medium low for 40-45 minutes until butternut squash has softened.
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Take out spaghetti squash after 1 hour of baking and allow to cool. Once cooled, use a fork to scrape out the flesh of the squash. Set aside.
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Check butternut squash for doneness by poking it with a fork. Once it goes in easily, add spaghetti squash to the butternut squash soup mixture.
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Using a hand-held immersion blender, blend the squash soup mixture until smooth and creamy. Make sure that there are no lumps.
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If you are using a regular blender to blend the soup, remove the squash soup mixture from the heat and allow to cool at least 1 hour before attempting to blend. Blending boiling hot liquids can cause dangerous eruptions in a blender.
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Once soup is smooth and creamy, add in coconut cream, salt, sugar, and cream. Simmer for another 5 minutes and remove from heat.
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Serve with crusty bread or your favorite sandwich.
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