Curried Squash Soup

Gluten Free Curried Squash Soup

We love squash in our house. I like it roasted with butter, brown sugar and pumpkin pie spice but my husband prefers it slathered in butter alone. Our little guy, who is just starting solids, is a big fan of squash too. My favourite squash to eat on its own is acorn, but butternut is a close second. For soup, however, butternut squash is the way to go!

This soup is creamy, nutty and sweet with a hint of curry spice and coconut milk. Roasting the veggies brings out a great depth of flavour, but if you don't have the time you could chop them up raw and cook them in the soup instead.

serves 3-4 ppl
Ingredients

1 medium Butternut Squash (2-3lbs)
1 Onion
1/2 Head of Garlic
3 cups Vegetable or Chicken Broth (make sure it's GF!)
1 tsp Brown Sugar
1 1/2 tsp Indian Curry Powder (or sub Thai Curry Paste for a different flavour)
1/2 tsp Oregano
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Salt and Pepper to taste
2 Tbsp Lemon Juice (or substitute 1 chopped granny smith apple - add in with squash)
1/2 cup Coconut Milk
Plain Yogurt (or sour cream) and Parsley as a garnish

Directions

Cut squash in half lengthwise and scrape out seeds and fibres with a spoon.
Peel the onion and cut into quarters
Wrap the half head garlic in tin foil
Roast squash cut side down on a foil lined roasting pan along with onion and garlic for 45-50 mins at 350.
When cooked, scrape out squash and squeeze out garlic into a medium pot with onion and 2 cups of broth.
Using a hand/stick blender, puree until smooth. (or you can blend in a food processor)
Add remaining broth, coconut milk and seasonings (not lemon juice) and simmer for 10-20 mins, stirring occasionally.
Stir in lemon juice at the end and season to taste.
Serve hot with parsley and yogurt/sour cream.

Cut and remove seeds from squash (you only need one)

 

Roast squash, onion and garlic (garlic is missing from picture)

 

Combine roasted veggies in a pot

 

Add 2 cups of stock and blend until smooth

 

Add remaining broth, coconut milk and seasonings and simmer for 10-20 mins 

 

Garnish with yogurt/sour cream and parsley if desired