This recipe is perfect for the fall and provides plenty of flavor. The yellow butternut squash is a real gem which is perfect to use for soup. To help the flavors along and make everything a bit more interesting we have added a can of coconut milk which gives a lovely background hint, along with some curry and the zest and juice from an orange. The result is a very delicious soup which isn't overpowering, yet full of flavor. 8 servings Ingredients:
4 tbsp butter
2 onions, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
3 bay leaves
1 tsp oregano
1 tbsp curry
½ tbsp cumin
1 tsp paprika
1 butternut squash, peeled and cut into chunks
4 cloves of garlic, peeled and smashed
1 cup white wine
1 can of coconut milk (14 oz) – light or regular
4 cups of water + 3 bouillon cubes (or just use stock)
the zest and juice of ½ orange
salt and pepper
Method:
Sautee the onions, carrots and celery in the butter for about 15 minutes unit soft. Add the bay leaves and the spices, sauté for a couple of minutes, add the squash, the garlic and the white wine. Let come to a simmer, then add the coconut milk and the water and bouillon cubes (or the stock). Cook until the squash is soft, about 15 minutes. Blend the soup. Bring back to the pot, add the orange juice and zest and taste with salt and pepper.
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