Curried Butternut Squash Soup
2 Tablespoons olive oil
2 Tablespoons butter
1 organic butternut squash
½ yellow onion, roasted and then diced (roasting is optional)
4 garlic cloves, roasted, and then minced (roasting is optional)
1 2- inch piece ginger, peeled and finely grated
2 Tablespoons curry powder
½ teaspoon cayenne
½ teaspoon cardamon
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon sea salt
Salt and freshly ground pepper
1 13.5- ounce can coconut milk (not light)
½ cup water
Preheat oven to 375F. Cut butternut squash in half and place upside down in a 13×9 inch baking dish. Fill with water so that the water covers half the squash. Roast in oven for 30-45 minutes or until tender when pricked with a fork. Place onion and garlic on baking dish under the broiler for a few minutes until slightly blackened. Remove from oven. Remove squash from dish and set aside to cool. Once cool, scoop the flesh out of the squash into a bowl and mash. Remove the outer skins of the garlic and onion.
In a deep saucepan, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the butternut squash, onion, garlic, a generous pinch of salt, and sauté until softened.
Add the ginger, curry powder, salt and spices, and cook until very fragrant, about a minute. Add the coconut milk and water, and bring to a simmer. (Boiling will cause the coconut milk to break.) Cook for 15 minutes to allow flavors to come together. Add more butter to enrich the flavor and more curry to taste.
If you want a thinner soup, use an immersion blender to puree the soup until completely smooth. Add more water to thin out the soup as desired. Check seasonings, adjusting with salt and freshly ground pepper.
Ladle the soup into bowls. 4 servings.