“Make warm, cozy meals for your family and gatherings with loved ones during the Fall months. As the evenings get cooler, it is so comforting to make big pots of soup and roast hearty vegetables. We like to invite our friends over to dig in – we place a board of buttered toast on the table and let everyone fill their bowls to the brim with the soup of the evening.” — Alexandra of Hygge Life
8 cups of peeled, cubed butternut squash
4 cups of homemade or canned chicken broth
1 TBS minced ginger
2 TSP minced garlic
1 TBS yellow curry powder
1 TBS of pinenuts
1/2 cup unsweetened coconut milk
2 TBSP soy sauce
1 TSP of salt
1/4 TSP ground white pepper
1 green onion, chopped
In a medium pot, combine the squash, broth, ginger, and garlic. Bring to a boil over high heat, reduce the heat to low, and simmer uncovered until the squash is very tender. Add the curry powder and stir.
Toast the pine nuts, and set aside to cool
Puree the squash and broth in a blender. Return puree to pot. Add the coconut milk, soy sauce, salt and white pepper and bring to a boil over medium-high heat.
Garnish with pine nuts, green onion and swirl of coconut cream. Serve and savor!
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