Curry Squash Soup
3 pounds of butternut squash, peeled, seeded, and cubed
10 cups of liquid
1 medium onion, diced
2 teaspoons curry powder
1/2 teaspoon cumin seeds
!/2 teaspoon tumeric
1 cup coconut milk
1. Peel, seed, and cube your squash. Make sure cubes are the same size so that they cook evenly. Add squash to your liquid. Cover and bring to a boil. You can use any type of squash. I usually use butternut squash.
2. If you are using a commercial broth, you won't need to add salt to the squash. If your broth is home made, add salt to the liquid. You can use almost any type of liquid. Chicken broth, vegetable broth, water. If you saved your prawn shells in the freezer, you can boil them for a nice broth. I used 50-50 chicken broth and water.
3. While you are waiting for the squash to boil, dice your onion, and saute them in butter until soft.
4. Once the squash comes to a boil, add your onion, then simmer until the squash is completely cooked. If you have too much liquid, just simmer with the lid off so the excess liquid will evaporate.
5. A couple of minutes before the squash is finished, add your spices. I usually use a mild curry powder and my teaspoons are well rounded.
6. Once the squash is cooked and tender, puree with your immersion blender until smooth.
7. Turn the heat off and stir in the coconut milk.