Curried Coconut Cream of Squash Soup

From the blog: 2012 Kitchen Witchin' and some amazing Coconut Cream of Squash Soup

Curried Coconut Cream of Squash Soup

 There is an art to making a divine squash soup. Some people prefer a savory version, others like it zested with sweetness and pumpkin pie spices. My version rests as a bridge in between. Of course, any kind of winter squash can be substituted such as Acorn, Butternut, Pumpkin, or Delicata. By allowing at least 2 hours for the mirepoix vegetables to simmer, a rich and fragrant broth emerges bringing beautiful complexity to this soup.Coconut cream, cardamon, madras curry powder,and a touch of thai basil flowers add sparkle to this soup rockstar. Thai Basil contributes a sweet peppery flavor to the soup along with the intoxicating fragrance all members of the basil family impart. 6-8 servings

Saute the following in 2T Coconut or Sunflower Oil:

1 stick celery, diced

1/2 red pepper, diced

2 small red beets, peeled and diced

1 small golden beet, peeled and diced

1/4 yellow onion, diced

When onions turn glossy add:

8c filtered water

3c chopped and peeled 2 inch chunks Hubbard squash, or other winter squash of choice

1 thumb sized hunk of ginger, chopped

Let everything simmer for 1-2 hours to create a rich stock. Puree in a blender, then place back into saucepan on a medium heat.

Add:

1 can Coconut Milk (15.6 oz)

1t sea salt

1t cardamon

1t madras curry powder

1t thai basil flowers dried and crushed

1-3t Tamari to taste, just enough to richen the flavor

Simmer soup 30 minutes on low. Serve with crusty bread and fresh salad. Garnish with roasted pumpkin seeds if desired.