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Receta Indonesian Butternut Squash Soup
by Bill Farley

Indonesian Butternut Squash Soup

This is a great soup. I hope you try it and enjoy.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Canada Canadian
  Raciónes: 18 bowls

Ingredientes

  • 3 lbs. butternut squash
  • 1 Tbls. curry paste
  • 3 Tbls. olive oil
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 3 cups water
  • 3 cups V8 juice
  • 2-12 oz. cans coconut milk
  • 1/2 bunch spinach, chopped
  • salt/pepper to taste
  • 3 Tbls. brown sugar (or to taste)
  • Whole spices:
  • 1 tsp. coriander
  • 1 tsp. chili flakes
  • 2 tsp. fenugreek
  • 1 tsp. fennel seeds
  • Ground spices:
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 Tbls. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. clove

Direcciones

  1. Cut squash into one inch squares & combine with curry paste in a large freezer bag, shaking vigorously until well coated. Season lightly with salt/pepper and bake in a flat pan (sprayed with Pam) at 375F for 30 minutes.
  2. Grind whole spices and mix with ground spices. (put aside)
  3. In a large pot add olive oil, onions and garlic and cook until transparent. Add spices and cook on medium/low for a minute or so, stirring constantly. DO NOT BURN SPICES. By this time the baked squash should be done.
  4. Place baked squash in pot and cover with the water and V8 juice and bring to a simmer. Simmer for 30 minutes.
  5. Stir in coconut milk and puree ingredients until smooth. Bring to a simmer, add brown sugar, chopped spinach and simmer until spinach is soft. Add salt and pepper as required.
  6. NOTE: There can be a lot of salt in the V8 juice, so you may not need to add any more salt while cooking.