1 hr 30 mins
Midwife Meg's Note:
This soup is like a dose of winter sunshine. I learned this recipe from my pal Kaley. Before watching her prepare this soup, I would have written it off as "too labor intensive". Nothing could be farther from the truth. There are many steps listed here, but each one is easy and quick. There is a bunch of wait time, though, so plan ahead. You'll need to start this an hour and a half before you want to eat.
My Private Note
Units: US | Metric
- 1Turn oven to 350°F
- 2Rinse the squash. Prick with a knife several times. Stick it in the oven for a hour and forget about it.
- 3In a dutch oven, heat oil over medium heat. Add onions, sugar, pepper and curry. Reduce heat and cook for 30 minutes, stirring once or twice. The goal is to caramelize the onions.
- 4Add the diced potatoes to the onion mixture and cover.
- 5Remove the squash from the oven. Slice off each end. Cut into 2 halves and scoop the seedy pulp out. Turn onto the cut sides, then peel the rind from the squash. It should come away easily.
- 6Chop the squash into 1 - 2" cubes. Add to the onion and potato mixture.
- 7Add the broth and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender.
- 8Turn heat off. Let stand for a couple of minutes to cool slightly. Process the soup through the blender in batches. (It takes 3 batches to get this recipe through my blender.) Have a large bowl ready to catch the blended soup.
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Nutritional Facts for Coconut Winter Squash Soup
Serving Size: 1 (370 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 448.4
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 11.9 g
- Cholesterol 0.8 mg
- Sodium 1414.4 mg
- Total Carbohydrate 69.6 g
- Dietary Fiber 9.8 g
- Sugars 17.8 g
- Protein 8.9 g