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Old 02-09-2011, 02:50 PM   #1
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Char's Indian-Inspired Creamy Butternut Squash Soup

Char's Indian-influenced Butternut Squash Soup

2 pound butternut squash
1 medium onion, chopped
4 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 tablespoons coconut oil
1/2 cup white wine
1 tablespoon chicken stock paste or granules or 3 chicken bouillon cubes
1 quart water
1 can regular or lite coconut milk
1 tablespoon vindaloo paste (or other curry paste you like)
1/2 teaspoon garam masala powder
1/4 cup fresh cilantro leaves and stems, coarsely chopped
Salt and pepper to taste
Chile pepper flakes to taste (optional, depending on how hot you like things!)


Poke a couple holes into the cavity of the butternut squash. I try to get one that is mostly "neck" and not much "bulb" end. Roast in a 350* oven til tender when pierced with a sharp knife or cooking fork. Remove and let cool. Cut squash in half, remove and save the seeds; peel and cut squash into cubes about 1 to 2". Set aside.

Heat the oils in a 6 quart stockpot. Add the onion and stir to coat, then cook over medium heat til just becoming translucent. Add the chopped garlic and cook til tender but not browned. Add the squash cubes and stir to coat with the oil, let cook a couple minutes.

Add the chicken stock paste, vindaloo paste and garam masala to the pan - stir well to loosen up the pastes and coat the veggies. Let cook a couple minutes. Add the white wine and bring to a fast simmer - let cook til the wine has reduced slightly. Add the water and coconut milk and the cilantro, and some freshly ground pepper and about a teaspoon of salt. Add some chile flakes too if you want them. Bring back to a simmer and let it cook about 10 to 20 minutes over low to medium heat, covered. Stir occasionally to keep it from scorching.

Use an immersion blender and remove pan from heat, then blend til everything is pureed and pretty smooth. You can also transfer the soup to a blender to do this part if you don't have an immersion blender - it may take a a couple batches though. Taste and adjust seasonings.

Serve with a dollop of yogurt or sour cream, a couple fresh cilantro leaves, and we happen to like bacon bits in ours!

Makes about 10 cups.

You can make a non-Indian version by using heavy cream in place of the coconut milk, omit the garam masala and curry pastes - add in what you like! I have made it with sage, basil, and a pinch of cumin powder. I've added red chile pepper flakes. I've used the white part of leeks in place of the onions. It's fairly versatile stuff!
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Old 02-09-2011, 06:07 PM   #2
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Oh YUMMMMMMMMM!!! This sounds amazing!


I bought a "kit" from Central Market today (its just pre-chopped veggies) for butternut squash soup. I wonder if I can covert it into your style of soup.
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Old 02-09-2011, 09:48 PM   #3
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Ooooooo. I am so making this when I get back from my trip!
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Old 02-10-2011, 09:38 AM   #4
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OH YUMMY!!! THANKS CHAR!!
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Old 02-10-2011, 09:44 AM   #5
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Thanks, ladies! I hope you'll try it. We love it. It freezes well also.


Quote:
Originally Posted by Strawberry View Post

I bought a "kit" from Central Market today (its just pre-chopped veggies) for butternut squash soup. I wonder if I can covert it into your style of soup.
Probably! What's in the kit? Is it all mixed up together?
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Old 02-10-2011, 10:11 AM   #6
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Thanks Charski!
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Old 02-10-2011, 02:27 PM   #7
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What a great sounding soup!
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Old 02-10-2011, 02:32 PM   #8
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Gosh that sounds fabulous!
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Old 02-10-2011, 02:38 PM   #9
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Don't know why I didn't do this HERE too - I posted this in the "food porn" thread though!



Topped with bacon bits and green onion, cuz I was out of cilantro by then and no yogurt either....

And yes, I do have a nasty habit of filling things too full....
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Old 09-26-2011, 10:56 AM   #10
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Bumping this up for fall soup weather!
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Old 09-26-2011, 11:14 AM   #11
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Yum,I was just at the store and they had already peeled and cubed butternut squash for only 79 cents a package so I got 2 of them. I dont have any coconut milk though.. mm,, almond milk/? I dont do the heavy creams as they hurt my tummy.. I was also thinking of adding a package of cooked sausage???
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Old 09-26-2011, 11:19 AM   #12
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I think almond milk will do fine.

I'm not a fan of the pumpkin/sausage soup, but if you like that, then I think the sausage would be a fine addition to this one too.
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Old 09-26-2011, 03:40 PM   #13
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Ooooooo. This one sounds real good. I love all the Indian soups I've tried so far, so I'm sure this would appeal to my taste buds. Thanks.
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Old 09-28-2011, 07:40 AM   #14
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I am making this for dinner tonight.. I hope this works out,, but to save time I am cooking the butternut squash and onions in the crockpot and then when I get home I will finish it up..I now need to figure out a good wheat free biscuit to make,, I am thinking of trying the cococut flour cheese biscuits..
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Old 09-28-2011, 08:55 AM   #15
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That's an interesting experiment, Brenda! Can't wait to hear how it all turns out!
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Old 09-28-2011, 11:14 AM   #16
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I just finished the soup up and it is amazing!!! So GOOD!! I couldn't wait till dinner so I had it for lunch. I hope it is not too carby so I can have it for dinner too! Has anyone figured out the carbs?
Cooking the squash and onions and garlic in crackpot worked out great. When i got home I threw in the broth and coconut milk and whizzed away right in the crockpot. Then finished adding seasonings. I did add some cooked sausage also but it was great before adding the sausage so I probably wouldn't add it next time. Yum yum
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Old 09-28-2011, 11:22 AM   #17
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I'm gonna try that way next time too! GREAT idea. Glad it worked out.

Not sure how many carbs it is, since I'm on maintenance I just kind of "carb balance" - if I figure one meal is a bit carby, I do next to no carbs on the next meal. I'm no help!
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Old 09-28-2011, 06:18 PM   #18
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I will add this to my soup list for fall, thank you, Char!
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Old 09-29-2011, 11:16 PM   #19
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