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Thursday, May 30, 2013

Coconut Soup


Ingredients:

1 medium butternut squash, halved seeds removed
2 tablespoons olive oil
1 cup carrots, chopped
1 cup onion, chopped
2 tablespoons curry 
tablespoons cumin
400 grams coconut milk
4 cups vegetable stock
Handful chives, chopped
Salt and pepper

How to cook:

Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt. Place cut side down on cookie sheet. Roast for 30 – 45 minutes until tender. Remove from skin and cut into large cubes. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder and cumin. Add roasted butternut squash. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes. Blend in small batches until creamy. If you want, you can garnish with chopped chives. Kali oreksi

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