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Lightly Curried Butternut Squash Soup

1 butternut squash
or other winter squash
1 tbsp butter 1 medium onion, diced 1 green bell pepper, diced 3 cloves garlic, finely chopped 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder 1 tsp cayenne pepper 1 can coconut milk 3 cups water
salt and pepper
o p t i o n a l
sour cream
scallions
fresh cilantro
To prepare the squash, peel off the tough skin with a
potato peeler. Cut the squash in half lengthwise with a
sharp chef’s knife, then scoop out the seeds and gloop.
(You can save the seeds for a tasty snack later, if you
like: just clean the gloop off, then toast them.)
Next, slice off the stem and very bottom of the squash
and throw them away. Take each half of the squash and
place it face-down on a cutting board. Chop each into
½” slices, then turn each slice into cubes.
Put a large pot or Dutch oven on the stove on medium
heat. Melt the butter and let the pot get hot. Add the
onion, pepper, and garlic, then sauté for two minutes.
Add the cubed squash and spices and stir it all together.
Put a lid on the pot and let it cook for another two
minutes. Add the coconut milk and water and stir.
Bring the soup to a boil, then turn down the heat to
low and let it cook for about 30 minutes, or until the
squash is tender.
Once the squash is tender, taste the soup and add salt
and pepper as needed. Soup usually needs a fair bit of
salt, so be generous.
If you have an immersion blender, you can purée the
soup in the pot. If you have a normal blender, wait until
the soup has cooled before transferring it to the blender.
Purée until smooth, then taste again and add any more
salt and pepper it might need.
You can enjoy the soup as-is or serve it with another
drizzle of coconut milk or a dollop of sour cream, plus
some chopped scallions or cilantro