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Sharyn’s Curried Butternut Squash Soup with Coconut Cream

November 8, 2010


1 medium butternut squash – chopped into small pieces

1 medium onion-diced

1 TBS olive oil

2 tsp mild curry powder

¾ pt. vegetable stock

 1TBS coconut cream

100 ml apple juice

Salt and pepper

Coconut cream

2 TBS cream

1 TBS coconut cream

1 TBS plain yogurt


Sauté chopped onion and curry powder in olive oil for 5 min., stirring occasionally. Add chopped butternut squash and sauté for another 5 min. Add vegetable stock, bring to a boil and simmer for 20-30 min. until squash is tender (small pieces will cook more quickly). Remove from heat, cooling until suitable to go into a blender. Ladle chunks of butternut squash with a little of the cooking liquid into blender and blend in batches until smooth, putting back in saucepan as you go. Don’t use all of the liquid until all the squash to make sure that the soup will not be too watery. Once all the squash is blended add the apple juice then some or all of remaining liquid if need. Add coconut cream and stir until dissolved. Taste and season with salt and pepper. The soup should have a slightly thick consistency- like cream. Heat for 2min.

Coconut Cream

Beat cream until thick. Mix in coconut cream and yogurt. When serving soup, use 1 dessertspoonful for each bowl of soup. Alternatively serve with plain yogurt or crème fraiche.


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