Masala Winter Squash Coconut Milk Soup
- 4 cups fine-grained winter squash, such as ‘Butternut’ or ‘Blue Hubbard,’ roasted and mashed
- 3 Tablespoons olive oil
- 1½ cups diced onion
- 3 cloves garlic, chopped
- garam masala powder (start with 1 Tablespoon; I used 3 Tablespoons; see note below about this spice blend)
- ¾ cup canned light, unsweetened organic coconut milk
- 3 cups vegetable broth (or water)
- cilantro for garnish, chopped
Source: A Way to Garden
- Roast and mash the squash ahead of time. (To roast: Simply halve the squash, scoop out seeds, and place halves, flesh side down, on a baking sheet in a 375F oven until soft. Then scoop and mash the cooked flesh, discarding the skin.)
- Saute the diced onion and chopped garlic in olive oil until soft.
- Add the garam masala and cook a little longer. (Enjoy the fragrance!)
- Measure out the 4 cups of squash into a soup pot, and add spiced onion-garlic to it.
- Add coconut milk and broth (or water). Note: I like a thick soup, but you may wish to dilute further. Also: Some squash are drier, some moister, so adjust for that as well to preferred consistency.
- Bring to a boil and reduce heat to simmer for 45 minutes or longer.
- Cooled to at least warm, then puree with an immersion blender right in the pot, or ladle into a blender in batches until all the soup is pureed.
- Garnish with cilantro at serving time.