Masala Winter Squash Coconut Milk Soup

(No Ratings Yet)

Ingredients:

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

Steps:

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.