Coconut Curry Butternut Squash Soup
- 1 large butternut squash
- 15 ml olive oil
- 1 small onion
- 2 medium carrots
- 1 small sticks celery
- 2 cloves garlic
- 15 ml grated ginger
- 10 ml curry powder (2 tsp)
- 90 ml Duncanson Brook Cider, Estate L'Acadie or Orange Wine (1/3 cup)
- 500 ml vegetable broth
- 400 ml can coconut milk (save a bit to drizzle on soup in bowls)
Preheat oven to 400
Cut butternut squash in half, remove seeds. Rub 1/2 tsp olive oil on inside of each half to lightly coat and place face side down on parchment lined pan. Roast until it is tender all the way through and can pierce easily with a knife or fork, about 50 minutes.
Cool the squash until you can handle to scoop out the flesh, about 10 minutes.
Heat remaining oil in a soup pot. Sauté onion, carrots, celery, garlic and ginger, about 3 minutes. Add curry powder continue sautéing for 1 minute. Add wine and simmer until most of the liquid has evaporated.
Add vegetable broth and squash. Simmer for about 10 minutes. Blend with an immersion blender or blender.
Add coconut milk, bring to a simmer.
Goes great with apple, bluecheese salad.