The other night, a dear friend and relative brought over some delicious squash soup from Cafe Carambola located downtown Coeur d'Alene. Their dishes are amazing and if you ever come to visit North Idaho, please visit this authentic little cafe. My zesty quinoa salad was inspired by their menu (with my own flair, of course). Cafe Carambola's flavors are fresh and vibrant while still embracing the season. Here is my creamy coconut curry butternut squash soup, somewhat inspired by their delicious concoction.
This soup recipes calls for only a quarter of the squash. You can use the whole squash, quadruple the other ingredients, and freeze the remainder for later or give to friends.
Creamy Coconut Curry Butternut Squash Soup
3 cloves of garlic
2 tsp curry powder
1 Tb coconut oil
1/4 butternut squash, peeled and cubed (the smaller the cubes, the quicker the cooking time)
1 1/2 cups broth of choice
1 cup coconut milk, unsweetened
1. Melt coconut oil in medium saucepan. Add curry powder and minced garlic, toast in the oil until fragrant.
2. Add broth and cubed squash. Boil then simmer, covered, until squash is tender (about 20 minutes).
3. Add ingredients to blender with coconut milk and blend until completely incorporated and frothy (30 seconds in my vita mix). You can also add the coconut milk to the sauce pot and use your immersion blender if you like.
4. Sprinkle with cinnamon, salt or a little olive oil and enjoy.