Coconut and Curry Squash Soup

Coconut and Curry Squash Soup

2 T hot madras curry powder

½ t cayenne pepper

1 T canola oil

½ c diced sweet onion

2 C cubed butternut squash*

2 C light coconut milk

2 t dark brown sugar

Salt and pepper to taste

1. Heat the curry powder and the cayenne pepper together in a dry 1-2 quart sauce pan on medium heat until curry starts to brown and become fragrant.

2. Add the oil and onions. Stir into the spice mixtures. Cover the pan with a lid, turn the heat to med low and cook until the onions soften and start to become translucent. About 5-10 minutes.

3. Add the squash, the coconut milk and the brown sugar. Cook on medium low, covered until the squash is cooked through and crushes easily with the back of a fork. About 10-15 minutes depending on how small the cubes are.

4. If you want a smooth soup, remove the pan from the heat and with an immersion blender**, blend until smooth. If you want it chunky, Remove ½ of the soup and puree the rest. Add the chunky mixture back into the soup.

5. Salt and pepper to taste.

Make about 4 Cups

*You can substitute any winter squash that you like.

**You can use a regular blender or a Cuisinart if you prefer, but this increases the cleanup and the steps.