Curry Squash Soup

This soup took less time to make than I thought -- the hardest part was cutting and peeling the raw squash (which you don't have to do if you roast the squash). It's a great fall soup, especially when it's cold and raining outside!

Curry Squash Soup

1 acorn squash
1 butternut squash
2 small or medium potatoes, boiled or baked, with or without skin*
1 jar roasted piquillo peppers (or red peppers)
1 can lite coconut milk
1 tsp cayenne red pepper
1 1/2 tsp curry powder
2 T lemon juice
Sweet onion, diced and sautéed in olive oil*
Safflower, to garnish*

Cut the squash into small cubes, removing the peel and seeds. Boil enough water to cover the squash and then let simmer until the squash is soft (20 to 30 min). Alternatively, roast the squash at 425 for 45-50 min -- cut squash in half, remove stems and seeds, place face down in a glass dish with water covering the bottom. 

Spoon the cooked squash, potato, roasted peppers, spices, lemon juice and coconut milk a little at a time into a blender and purée until smooth. Heat the soup over low heat and add the onion and safflower, if using. Let heat through and serve warm.


*I added these the second time I made this recipe.

(Recipe by H. Farrell)