Adam is a good sport when it comes to trying new recipes. He will try almost anything I prepare (with the exception of hummus and couscous, but I’m working on him). That said, he had a bowl of this, but I knew the rest was going to be up to me to eat (and freeze!).
I’ve made butternut squash soup before and loved it, but it’s one of those recipes that is more labor-intensive than what I normally have the energy for on a week night. A friend brought me 3 beautiful squash from the garden and proceeded to tell me her recipe for butternut squash soup. She used coconut milk instead of chicken broth and curry paste to give it an extra kick. I knew I wanted to try it.
When it comes to cooking, I’m the kind of girl who likes to follow a recipe. I’m getting better at experimenting with ingredients, but for the most part, I stick to the recipe. I guess I’m not confident enough in my cooking abilities, or just don’t have the time or patience for experimenting. So this recipe was a step into new cooking territory for me. I didn’t have a written recipe to follow. Only verbal instructions. And it actually turned out good! So I’ll share a rough recipe with you, but feel free to experiment with it!
Heat oil in Dutch oven and cook onions and garlic until they are translucent. Add cubed butternut squash and fill with 1-2 cups water. Cover and let simmer until the squash starts to get soft, about 30 minutes. Use a fork or potato masher to mash the squash (you could use an immersion blender, but it’s not necessary and I don’t have one!). Add coconut milk and let simmer for 10 more minutes, stirring occasionally. Add curry paste 1 teaspoon at a time until it tastes good. Serve with crusty bread.
When I reheat it I add a little milk to make it creamier.
Tip: squash can be impossible to cut and peel. To make it easier, stab the skin a few times with a fork, then put it in the microwave for 90 seconds. It won’t cook, just softens it a little!