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It’s still warm out, but here’s a soup that’s perfect for when the weather does start to chill a little. This recipe is for a delicious Curried Butternut Squash Soup, serves six. Thanks, again, to Chef Franklin Biggs.
1 Butternut squash medium to large, or 2-3 smaller
2 TB olive oil
1 cup white wine
1 qt chicken broth
to taste salt and pepper
1 tsp curry powder (more to taste)
1/4 cup cream (optional)
1/4 cup Toasted coconut for garnish
Split the squash lengthwise and scoop out any seeds. Place skin side up in a baking dish, add a little water and microwave for 7 to 10 minutes until soft (alternately bake for 30 to 45 minutes in the oven ).
Allow to cool, and remove skin, and dice. Saute the onion in a little olive oil, until soft. Add curry powder, garlic and deglaze with the white wine.
Add the squash and the broth. Season to taste and puree in a blender.
Add the optional cream if a richer soup is desired.
Sprinkle a little toasted coconut on soup in each bowl, just before serving.