I injured my finger (don't ever use a mandolin to slice veggies) and I haven't been able to cook (or do much for that matter). However, I saw pre-cubed butternut squash and figured that I had to make a soup. I ended up making it with my mother (she did all the chopping, which I can't do). It was a warm soup perfect for the cold January that we're having.
olive oil for sauteing
1 medium onion, chopped
1 butternut squash, peeled and cubed
2 cloves garlic, minced
1-2" fresh ginger, minced
1 apple, chopped (we used russet)
2 tsp curry powder
1 tsp cinnamon
4 cups chicken stock (I use a bit of osem powder with water and do not add any more salt)
1 15oz can coconut milk
ground pepper to taste
- candied pecans to garnish (optional)
In a large pot, saute onion over medium heat for about 5 minutes (until softened). Add garlic, ginger, apple and squash, saute for another 5-10 minutes, until squash has softened. Add curry, cayenne and cinnamon and let cook for about 1 minute (until fragrant). Add chicken stock and bring to a boil, then reduce to simmer for about 30 minutes. Blend with immersion blender or food processor. Mix in coconut milk. Add pepper.
Garnish with candied nuts.