Many of the dishes I make at home I've pulled and modified from a number of different recipes. This is a very simple butternut squash soup recipe with a nice twist, curry. There are a couple of different ways to cook the butternut squash. One way is to cut the butternut squash in half, scoop out the seeds and bake face down on an oiled baking sheet at 400 degrees until tender, probably 25-35 minutes.
Another way is to peel the butternut squash and cut into chunks, then roast it or just add it to the pot while sautéing the carrots, onions, and celery. Either way, make sure the butternut squash if fork tender.
1 yellow onion chopped
* 1 leek chopped (make sure to clean the leek) optional
2 carrots peeled and chopped
1 stalk of celery chopped
Broth (vegetable or chicken)
1-2 tablespoon of curry
salt and pepper to taste
1 cup of coconut milk
Sauté onion, leeks, carrots and celery together in a pot with 1 tablespoon of olive oil. Add butternut squash, curry, and broth and cook for 30 min. Add the coconut milk and stir together, then blend with an immersion blender or transfer to a blender.
I like to serve this with a crunch - crispy kale chips or roasted pumpkin seeds. Enjoy!