print | close window

Information Provided by HappyCow's Vegetarian Guide (www.HappyCow.net):


Creamy Squash Soup

Ingredients:
4 cups pumpkin or squash (kabocha or butternut), cubed
1 can coconut milk (thick, not "lite")
3 cups water
1 tablespoon curry powder, or more to taste
salt & pepper to taste
optional:
dash of ground ginger
dash of paprika


Instructions:
Wash, dry, and cut pumpkin/squash into small cubes, enough to fill 4 cups.

In a medium soup pan or saucer, bring water and cubed squash/pumpkin pieces to boil keeping the lid on.

Add 2 pinches of salt, and reduce heat to low. Let simmer for 10 minutes, or until squash/pumpkin is tender (poke with a fork).

Add curry powder and optional small small dash of ground ginger and/or paprika if you like just a little bit spicy. Stir content.

Stir in the entire can of coconut milk and stir. Leave pan on the stove for another 2 minutes on low heat. Turn off stove.

To cream the content, place soup content in a blender and blend until creamy. Or use a hand-hold blender and blend. Or you may serve the soup as is with small chucks of tender squash/pumpkin.

Pour soup into serving bowls, and garnish with a sprig of fresh herb like parsley or cilantro. Enjoy as is, or with a piece of bread or cracker.



Number Servings: Serves 4-5
Time to prepare: 30 mins
recipe contributed by: Chia

HappyCow is a free site maintained by volunteers. If you appreciate the info provided, please consider making a contribution
(http://www.happycow.net/support.html) to help cover the costs of maintaining it. Thank you & happy eating.

SPREAD THE WORD - PLEASE LET PEOPLE KNOW THAT YOU FOUND THIS ON HAPPYCOW!
All Contents Copyright © 1999-2014 HappyCow's Healthy Eating Guide. All rights reserved.