Sundays are good for soup! We had some butternut squash, so I adapted my mother's delicious coconut curried lentil soup to feature butternut squash as the main ingredient. The secret to this recipe is to pre-cook the squash.
Cut a large butternut squash in half lengthwise. Scoop out seeds. Microwave in a glass pan with 1/2 inch of water until guts are soft. Scoop out guts and save.
Saute in a large pot:
1 tablespoon olive oil
1 large onion
2 large tomatoes
2 cloves garlic
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon tumeric
1/4 teaspoon ginger powder
1/8 teaspoon cayenne pepper
Add:
butternut squash
1 cup shredded coconut
3 cups of water
Bring to a boil, then turn heat to low and simmer 15 minutes. Add 1 cup of coconut milk and juice from 1/2 lemon. Puree in blender. Serve topped with cilantro.
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