A touch of curry powder and fresh ginger gives this velvety-smooth, comforting soup, created by Jamie Geller of JoyOfKosher.com, extra warmth for cool fall days.
- 2 lb. cubed, peeled butternut squash
- 1 medium onion, minced
- 1 c. coconut milk
- 1/2 c. white wine
- 1 tbsp. grated peeled fresh ginger (or 1 tsp. ground ginger)
- 2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
- 1 tsp. curry powder
- 1 tsp. kosher salt
- 1/4 tsp. dried thyme
Combine all ingredients with 6 cups water in 6-qt. pot. Cover; bring to boil over high heat. Reduce heat to simmer; cook, covered, until squash is soft, 30-40 minutes.
Use immersion blender, potato masher or fork to purée or mash squash and continue cooking 10 minutes or until soup is slightly reduced and thickened.
Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme.
This recipe originally appeared in our print magazine.