Winter Squash Coconut Curry Soup
This soup can very easily be a side dish, or with a few simple additions become an entire meal in one pot. One of my favorite breakfast foods in the colder months is a good hot soup. This winter squash coconut curry always hits the spot on those cold mornings. It is also a great way to use up that large winter squash harvest from your garden!
- 1 small onion diced
- 1 clove garlic minced
- 3 tbs olive oil
- 1.5 cups water or chicken broth
- 2 cups cooked and mashed winter squash ( butternut, Red Kuri, Hubbard, Kabocha)
- 1 tsp curry powder
- ½ tsp ginger powder
- ½ tsp cinnamon
- ½ tsp sea salt
- ½ cup coconut milk
In a sauce pan put in olive oil, diced onion and minced garlic and cook until tender and translucent. Pour in water or broth and bring to a boil. Next add squash, salt and spices then mix well. Simmer for 10 minutes. Add coconut milk and puree until smooth. At this stage if you are not eating immediately, store in fridge.
To make this into a one person meal you will saute ¼ cup of diced cooked chicken or turkey until warm then I add ½ cup of chopped greens (spinach, kale, bok choy or romaine lettuce) until wilted. Then I put a cup of soup into the skillet and heat it up. This is a great way to start the day!