While the other side of the earth is welcoming the Spring, here in Australia the cold of the Autumn has arrived and it is time to cook some delicious soups that will warm our souls.
I love butternut squash, it has a sweet and nutty taste. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium and it is an excellent source of vitamin A and E. Butternut squash can be roasted, sautéed, toasted, for soups, or mashed and used in casseroles, breads, and muffins. Today, I will share a delicious and easy soup recipe made with butternut, coconut milk and curry.
- 750 g of butternut (washed and chopped)
- 2 chopped shallots
- 40 cl of creamy coconut milk
- 35 cl of chicken / or vegetable stock
- 1 tbsp of curry powder
- 1 tbsp of olive oil
Heat the oil in a large pan over a low heat. Add the chopped shallots and cook it for 2 minutes. Add the chopped butternut, stir and add the coconut milk, the stock and the curry, stir, let it boil and leave to simmer gently for 20 minutes.
Mix the soup with a stick blender until smooth. Bon appétit!