Coconut Winter Squash Soup
Coconut Winter Squash Soup Recipe adapted from Tara Parker Pope, for the New York Times 1 butternut (or other hard squash) – about 1-1/2 lbs 2 tablespoons
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Food processor
- Immersion blender
- Baking dish
- Pot
- Slotted spoon
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Grater
- Spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1 butternut (or other hard squash) – about 1-1/2 lbs
- 2 tablespoons olive oil
- 2 medium leeks, chopped
- 2 carrots, diced
- 1 medium apple, peeled and diced
- 2 cups vegetable broth or 2 cups water
- 2 teaspoons curry powder
- 2 teaspoons grated ginger (fresh or jarred)
- pinch of nutmeg or allspice
- 1 14 oz can light coconut milk
- salt
- pepper
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