Curried Butternut Squash Soup

I mentioned in my post on Monday that we've been harvesting a lot of butternut squash lately. It's our first year to grow it, and I'm so thrilled with how well the squash has taken off. Last year we saved some seeds from an organic butternut squash that I bought at the store and planted the seeds in our garden this summer. I'm so glad we did, because now we are really reaping the benefits.

This pasta is one of our favorite ways to use butternut squash, but since fall is here, I was on the hunt for a creamy, velvety soup using the squash. I decided on a recipe for a vegan curried butternut squash soup with coconut milk, and it was so delicious!

Curried Butternut Squash Soup
via Daydream Kitchen

Ingredients:
1 medium - large butternut squash
2T olive oil
1 cup carrots, chopped
1 cup onions, chopped
2t curry powder
1t garam masala
1t ground cumin
14 oz full-fat coconut milk
4 cups vegetable stock
Salt & pepper

Directions:
1) Heat oven to 350 degrees F. Cut squash in half lengthwise and remove the seeds. Drizzle each half with olive oil and sprinkle with salt. Place squash cut side down on a baking sheet and roast for 30-45 minutes or until tender (I lined my baking sheet with parchment paper for easy clean up). When cool, remove the skin and reserve squash for later.
2) Drizzle a large soup pot with olive oil and add carrots, onion, and a sprinkle of salt & pepper. Saute until tender, about 8-10 minutes.
3) Add curry powder, garam masala, and cumin. Stir well and let the spices heat through for a minute or so, then add in the coconut milk, vegetable stock, and roasted butternut squash.
4) Bring to a boil, then reduce heat to simmer for 15-20 minutes, breaking up the squash and stirring the soup every few minutes.
5) Use an immersion blender (or a regular blender in batches) to puree soup to desired consistency. Garnish with sage leaves and serve immediately. You can refrigerate the soup for up to a week or freeze for later.

I topped my soup off with a sprinkle of cinnamon and a drizzle of honey, and it was perfect! It is so creamy thanks to the coconut milk, and the spices add a wonderful warmth. The squash lends such a deep golden color to the soup, which completely embodies the comfort and feel of the season.

What is your favorite way to eat butternut squash?

~Tammy

This week in the Homemade Living series, I am joined by Mary and our new blogger Jackie in posting about how we incorporate homemade items into our lives. Next week Daisy, Staci, and Amber will be up. If you have some free time, please check out the other posts in this weekly series!

Shared with The Backyard Farming Connection, Down Home Blog Hop, Healthy Vegan Friday, What I Am Eating, From the Farm Blog Hop