Butternut Squash Soup

Thai Butternut Squash Soup 2015 version.

Ingredients: 

Butternut Squash

Onion

Celery

Garlic

Coconut Milk

Seasoning:

Curry

Garam Masala

Cinnamon

Turmeric

Ginger

Salt

Cumin

Turn oven to 400 degrees.  Cut squash lengthwise and cut top off to make that easier and a place for you to balance the squash so you can cut it.  

Using a spoon scrape the seeds out

Place face down in a baking dish of your choice and fill about 3/4 of an inch with water.

Bake at 400 for at least 45 minutes of so.  Now this is only 1 method.  You can peel the whole thing too and then cube it and I have a recipe on this blog from back in 2013 that I did just that.  With cooking anything goes!  

While the squash is cooking cut up your celery, onion and garlic.

You can also add in some fresh ginger if you have it around or it's an important taste you want or if you want the anti inflammatory properties of both ginger and turmeric, both can be added at this time with the ginger, onion and celery. 

I used grass fed butter to saute 

then once it was softened, I added in a small amount of broth and got it simmering.

time for some spices, I was not very generous here, just a sprinkle of everything.

mix it in.  Let that sit on the stove, add more broth if you need to, you want the veggies SOFT, they are going to be blended, so you want them cooked. 

Oh look the Squash is almost done, this was actually underdone at this point.

I knew I was going to simmer it longer so I took it out after 45 minutes, if you want to cook it longer feel free to cook it till it bubbles brown on the skin.

Use a huge tuner and get them our of the water carefully, and flip them onto either a cookie sheet or a cutting board and let it cool for about 5 minutes

Scrap the meat from the skin and put it in the pot with the onion, garlic and celery (Ginger, Turmeric).

add more seasoning now and enough broth but not too much. You don't want your soup too runny, and you are going to add in some coconut milk still too, so keep the liquid just where the veggies are somewhat sticking out like this.

mix and let it simmer for a few minutes depending on how done your squash was.  Mine needed about 20 minutes simmer time, and this helps incorporate all the ingredients. 

This was after that 20 minutes or so of simmering covered and me mixing it up every few minutes.

Get out your hand blender.  If you dont have one, you can transfer to a blender, but if your blender is plastic, beware, the soup might be too hot for your machine.  You might need to wait for it to fully cool. 

This is when I add the coconut milk to get the exact consistency I wanted.  I used 3/4 of a can.  

I jar up the soup and store in the fridge after it's cooled. 

Each full jar is 2 large bowls of soup. 

To Garnish chop up some cilantro or you can add a spoonful or sour cream, or yogurt on top too.