curried butternut squash soup

While traveling for work, I went to the Big Pickle in St. Michael's for lunch. I had been there this past summer with Tanya and we had the most awesome fried pickles and Bloody Mary's. Since I was going to be in the area, I knew I had to stop in.

However, knowing that getting just the fried pickles would not be a balanced meal, I decided on their curried butternut squash soup for an accompaniment. The soup was absolutely delicious and I vowed to recreate it at home. Although this is not an exact replica, it is so good and a great replacement.

CURRIED BUTTERNUT SQUASH SOUP

serves 4-6

1 butternut squash

2 Tbsp. olive oil

3 large carrots, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 tsp. sweet curry powder

1 tsp. garam masala

1 tsp. cumin

dash of cayenne pepper

salt

1 14 oz. can of coconut milk

32 oz. chicken stock

Preheat oven to 350° F. Cut butternut squash in half, lengthwise and scoop out seeds. Drizzle with about 1 tablespoon of olive oil and place, flesh-side down, on a baking sheet. Roast for about 40 minutes or until tender. Allow to cool enough until you are able to handle it with your hands. Peel off skin and chop.

In a pot, bring remaining olive oil to medium-high heat. Add carrots, onion, and garlic. Saute until onions are tender. Add coconut milk and chicken stock and stir. Add spices and butternut squash. Bring to a boil and then simmer for about 15 minutes or until butternut squash is tender. Use an immersion blender to blend until smooth. 

Enjoy!