RECIPE. Dec 27, 2010

Curry Squash Soup

You might just start seeing an unprecedented amount of squash recipes on this blog. It’s all due to the wonderful harvest from our community garden back in September that led to our basement being a storage place for some twenty plus delicata and butternut squash. I’m not complaining in the least bit. I love the stuff, adore it actually. It stores well, keeps forever, is inexpensive to buy or grow and tastes like dessert for dinner. The thought of spicing up this sweet dish with some curry sounded too tempting to avoid. The added bonus that the recipe included not a scratch of dairy was also a draw as this writer is currently avoiding the stuff like the plague. A certain little boy appears to get very fussy when mama drinks cows products.

So the search for a non-dairy diet has begun and this recipe just seemed like a glowing orb of hope in the depression that occurs after handing over my beloved dairy addiction. For those animal lovers out there it is also meat free, what a bonus. I was incredibly surprised by how wonderful it tasted and the gobs of healthy ingredients while very quick and time forgiving it was to make. I’m sure it will be another favorite among the family.

In large soup pot, heat oil and saute onion, squash and garlic until onion is tender (about 3 min). Add spices and cook, stirring for 30 seconds.

Add 2 cups broth and bring to boil. Reduce heat and simmer, covered, for 15-20 min or until squash is tender.

Add coconut milk and stir to mix. Transfer about half the soup to food processor or use immersion blender to blend about half the soup, leaving some chunks. Add 1/2 cup broth if needed to thin (I didn’t).

Add chickpeas and spinach and cook for about 2 min until spinach is just wilted. Season with salt and pepper and serve hot. I served with some brown rice or dinner rolls.