The couple who introduced me to my husband made this soup for us one freezing night. The best part is that it’s vegetarian, and yet it’s filling enough even for my husband.
—CARA MCDONALD WINTER PARK, CO
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 6 SERVINGS
1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14 1/2 ounces) vegetable broth
1 can (13 2/3 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup flaked coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro
1. Preheat oven to 400°. Cut squash in half lengthwise; remove and discard seeds. Place the squash cut side down in a greased shallow roasting pan. Roast for 40-45 minutes or until tender. Cool slightly.
2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir for 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the carrots are tender.
3. Scoop pulp from squash; discard the skins. Add squash pulp, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
4. Return to pan; heat through. Top individual servings with rice, coconut, peanuts and cilantro.
NOTE To toast coconut, spread in a dry skillet; cook and stir over low heat until lightly browned.
HELPFUL HINT
Choose butternut squash that feel heavy for their size and have hard, deep-colored, blemish-free rinds. Winter squash can be stored in a dry, cool, well-ventilated place for up to 1 month.