“This is one of my favorites and a holiday must. The legendary Gabirelle Mittelstaedt taught me this recipe back in 2001.” —John Dyke, The Turnip Truck
Butternut Coconut Curry Soup
1 12 oz can coconut milk
1 cup vegetable broth
2 teaspoons curry powder
4 tablespoons olive oil
½ cup toasted pumpkin seeds (roast on sheet pan at 325 degrees F until golden) · Roast the butternut squash at 400 degrees F until done: Cut squash in half and scrape out the seeds; brush with two tablespoons olive oil and sprinkle with salt and pepper; roast 25 minutes, until flesh is fork-tender; spoon out the flesh and reserve. · Saute the onion and curry powder in olive oil until caramelized; deglaze with the vegetable stock. · Add the butternut squash and the coconut milk and let simmer for 15 minutes. · Season with salt and pepper to taste. · Allow to cool, and then puree in a blender. · Warm up on low heat.
· Serve with a garnish of toasted pumpkin seeds.