There are so many versions of this delicious soup out there, I’m sure that you’ll find a variation to love. Fry some garlic and ginger with a bit of butter. Add some curry spices (cinnamon, coriander, curry, etc.) and toast them lightly in a pan. Take some cooked squash (better yet if it’s already pureed!) and add to the pot with a few cups of vegetable stock. Bring to a boil and stir. Cool slightly, and blend (in a blender, or, if you’re lucky, with an immersion blender) until smooth. Add a can of coconut milk, stir, and heat through. Serve it to your adoring friends on a cold night, perhaps with some toasted and spiced squash seeds sprinkled on top, a salad of local greens, and a hunk of good bread.
Archive for October 20th, 2009