1 knob of fresh ginger, chopped (about 2 tablespoons)
2 teaspoons of curry powder
1 teaspoon of ground coriander
1 pear, peeled, cored and chopped
4 cups of pure vegetable stock
1 can of coconut milk
juice of half a lemon
freshly grated nutmeg, about 1/2 teaspoon
For garnish:
chopped chives garnish
toasted coconut (see above)
freshly grated nutmeg
black pepper
Takes ,
serves 8.
Instructions
Preheat oven to 400°F. Halve the squash, then remove and discard the seeds. Rub flesh of squash with vegetable oil, lightly salt and place cut sides down onto a parchment lined baking sheet. Sprinkle the coconut onto a second parchment-lined baking sheet.
Transfer both baking sheets to oven. Toast coconut for 5 minutes, remove and cool. Roast squash for 45 minutes then remove from oven, invert and cool. Spoon flesh out into a medium-sized bowl and reserve.
Place a medium-sized soup pot onto medium-high heat. Add coconut oil and melt. Add onions and cook until soft. Stir in garlic and ginger and cook for two minutes. Stir in curry and coriander and cook until fragrant. Add the roasted squash, pears and vegetable stock, and stir while bringing to a boil.
Once the soup comes to a light boil, cover, reduce to simmer and cook for 15 minutes.
Remove soup pot from heat. Carefully purée soup using a hand wand or in small batches using a blender with the centre lid cap removed. Just before soup is completely puréed, add coconut milk, lemon juice and grated nutmeg. Purée until soup is a smooth, even consistency. Season with salt to taste.
Ladle into bowls and garnish with chopped chives, toasted coconut and an additional sprinkle of nutmeg and black pepper. Serve immediately.
Curried Squash Soup
Ingredients
1 butternut squash
1 acorn squash
2 tablespoons of vegetable oil (to roast squash)
2 tablespoons of unsweetened coconut
3 tablespoons of coconut oil
2 small white onions, chopped
1 clove of garlic, chopped
1 knob of fresh ginger, chopped (about 2 tablespoons)
2 teaspoons of curry powder
1 teaspoon of ground coriander
1 pear, peeled, cored and chopped
4 cups of pure vegetable stock
1 can of coconut milk
juice of half a lemon
freshly grated nutmeg, about 1/2 teaspoon
For garnish:
chopped chives garnish
toasted coconut (see above)
freshly grated nutmeg
black pepper
Directions
Preheat oven to 400°F. Halve the squash, then remove and discard the seeds. Rub flesh of squash with vegetable oil, lightly salt and place cut sides down onto a parchment lined baking sheet. Sprinkle the coconut onto a second parchment-lined baking sheet.
Transfer both baking sheets to oven. Toast coconut for 5 minutes, remove and cool. Roast squash for 45 minutes then remove from oven, invert and cool. Spoon flesh out into a medium-sized bowl and reserve.
Place a medium-sized soup pot onto medium-high heat. Add coconut oil and melt. Add onions and cook until soft. Stir in garlic and ginger and cook for two minutes. Stir in curry and coriander and cook until fragrant. Add the roasted squash, pears and vegetable stock, and stir while bringing to a boil.
Once the soup comes to a light boil, cover, reduce to simmer and cook for 15 minutes.
Remove soup pot from heat. Carefully purée soup using a hand wand or in small batches using a blender with the centre lid cap removed. Just before soup is completely puréed, add coconut milk, lemon juice and grated nutmeg. Purée until soup is a smooth, even consistency. Season with salt to taste.
Ladle into bowls and garnish with chopped chives, toasted coconut and an additional sprinkle of nutmeg and black pepper. Serve immediately.
Curried Squash Soup
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Roasted acorn and butternut squash with pears, coconut milk and fragrant spices.
This 100% vegan Curried Squash Soup is welcome, anytime!
Preparing this CURRIED SQUASH SOUP is an absolute joy; the steps to making it are uncomplicated and the active time is noticeably short. My favourite part is when we add the roasted flesh of the squash to the curried onions and garlic – the aromas that will fill your kitchen are a harbinger of the fabulous tastes to come.
Here’s the rundown on key considerations:
FLAVOUR FULL!
The coriander and curry are truly the flavour boosters of this recipe. They deepen the colour of the soup, but more importantly, add a warm flavour and captivating aroma.
I used to make this recipe using apples, but now I find the addition of pears more palatable. They add a subtle sweetness to the soup without overpowering the other flavours.
SQUASH LOVE
I used both butternut and acorn squash for the recipe – the acorn for its slightly sweet flavour and the butternut for its nutty flavour and deep orange colour. Another variety that works splendidly in this recipe is delicata.
COCONUT MILK
The addition of coconut milk to this recipe proves that, on occasion, an accident can be a good thing. For years, my finishing step to this recipe was the addition of 35% cream. A few years back, I was making this soup and realized I had no cream in the house. Thankfully, I did have a can of coconut milk on hand. Crisis averted and a new taste sensation discovered!
My coconut milk “ah ha” moment above also precipitated one more change: I stopped using butter as the base for my sauté and replaced it with coconut oil. Having a delicious 100% vegan recipe in your arsenal is always a very good thing!
1 knob of fresh ginger, chopped (about 2 tablespoons)
2 teaspoons of curry powder
1 teaspoon of ground coriander
1 pear, peeled, cored and chopped
4 cups of pure vegetable stock
1 can of coconut milk
juice of half a lemon
freshly grated nutmeg, about 1/2 teaspoon
For garnish:
chopped chives garnish
toasted coconut (see above)
freshly grated nutmeg
black pepper
Directions
Preheat oven to 400°F. Halve the squash, then remove and discard the seeds. Rub flesh of squash with vegetable oil, lightly salt and place cut sides down onto a parchment lined baking sheet. Sprinkle the coconut onto a second parchment-lined baking sheet.
Transfer both baking sheets to oven. Toast coconut for 5 minutes, remove and cool. Roast squash for 45 minutes then remove from oven, invert and cool. Spoon flesh out into a medium-sized bowl and reserve.
Place a medium-sized soup pot onto medium-high heat. Add coconut oil and melt. Add onions and cook until soft. Stir in garlic and ginger and cook for two minutes. Stir in curry and coriander and cook until fragrant. Add the roasted squash, pears and vegetable stock, and stir while bringing to a boil.
Once the soup comes to a light boil, cover, reduce to simmer and cook for 15 minutes.
Remove soup pot from heat. Carefully purée soup using a hand wand or in small batches using a blender with the centre lid cap removed. Just before soup is completely puréed, add coconut milk, lemon juice and grated nutmeg. Purée until soup is a smooth, even consistency. Season with salt to taste.
Ladle into bowls and garnish with chopped chives, toasted coconut and an additional sprinkle of nutmeg and black pepper. Serve immediately.
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