Edit ModuleShow Tags

Curried Winter Squash Soup with Coconut Milk Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


This time of year there may be a little roller coaster of weather—one day you might sport your summer sandals, and the next you're bundled in a winter coat. Soup is a great comforting dish for those cozy days—and there are, of course, many more ahead. This quick and easy recipe by cookbook author Marie Simmons, which appeared in Real Food, uses either conveniently frozen mashed winter squash or fresh, depending on your preference. From beginning to end it cooks in less than 10 minutes. To use chunks of raw squash, simply steam until tender, scrape from skins and purée in a food processor or food mill.You will need about 3 cups of mashed, cooked fresh squash. 


Curried Winter Squash Soup with Coconut Milk

Makes 4 Servings 

2 packages (10 ounces each) frozen mashed winter squash, thawed 
1 can (14 ounces) light coconut milk 
12 cup chopped onion 
1 tablespoon coarsely chopped fresh jalapeño, more or less to taste 
1 teaspoon garlic, chopped
1 teaspoon coarse salt
2 teaspoons curry powder, preferably Madras 
2 tablespoons fresh lime juice 
12 cup plain yogurt
1 tablespoon torn fresh cilantro leaves, optional 


In blender or food processor combine the squash, coconut milk, onion, jalapeño, garlic and salt. Blend or process until mixture is smooth and creamy.

Sprinkle the curry powder into a large saucepan. Heat over low heat until curry powder releases its aroma, about 30 seconds. Cool slightly. Add the squash and coconut milk mixture. Heat over medium heat until mixture begins to boil, about 8 minutes. Stir in the lime juice and ladle into bowls. 

Garnish each bowl with a swirl of yogurt and a few cilantro leaves, if desired.


Nutrition info (Per Serving): Calories 143 (39 from fat); Fat 6g (sat. 4g); Chol 2mg; Sodium 446mg; Carb 22g; Fiber 5g; Protein 5g 

 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags