Prep 45 mins
Cook 1 hr
This, to me, sings of winter. Sure, curries are not traditional but, for me, they are a comfort food. I tend to make my own curry powder spice blends (usually from cardamon, turmeric, cinnamon, coriander seeds, and other spices) but you can make this dish with the pre-prepared variety from the supermarket. I would recommend, though, making your own some time: it really is the best way. The same can be said for the vegetable broth.
- 1 medium butternut squash, quartered and de-seeded (about 30 oz)
- 1 medium yellow onion, peeled and quartered (about 10 oz)
- 2 tablespoons canola oil
- 7 ounces coconut milk
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1⁄8 teaspoon white pepper, ground
- 1⁄4 teaspoon kosher salt
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
- Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
- Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
- Simmer, covered, over low heat for 30 minutes.
- With an immersion (or "stick") blender, puree the soup into a smooth blend.
- Serve, hot.