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Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this lightly curried squash soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel and chop than its many cousins, and often has fewer seeds in the middle so you get more delicious flesh.

Lightly Curried Butternut Squash Soup

Pureed butternut squash soup with added flavor from curry and coconut milk.

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Course Soup

Servings 4

Ingredients

  

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• 1 butternut squash (or other winter squash)
• 1 Tbsp butter
• 1 medium onion diced
• 1 green bell pepper diced
• 3 cloves garlic finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cayenne pepper (or less if you don't like it spicy)
• 1 can coconut milk
• 3 cups water
• Salt and pepper to taste

Optional Toppings

• sour cream
• scallions chopped
• fresh cilantro chopped

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