Thursday, November 1, 2012

Curried Quinoa Butternut Squash Soup

 The soup you think of when you think of fall.  Butternut squash soup.  This one is curried, and full of quinoa, and just-enough spice to feel the warmth.
1 litre of stock (chicken or vegetable, boxed or homemade)
1 big peeled and diced butternut squash (we peeled it with a regular potato peeler)
1 sliced onion
2 tablespoons olive oil
1 heaping tablespoon of garam masala
1 can of coconut milk
1 cup of cooked quinoa (any kind will do, but black or red works the best for the most crunch!)
1 long red chilli pepper, finely diced
some cilantro leaves for on top

Cook 1 cup of quinoa and place aside.  Put the onions and cilli peppers and olive oil into a deep pot.  Cook for just a coupe of minutes and add the garam masala.  Cook the onions on medium high until they become translucent.  Add the diced squash and cook until tender to the fork, about 5 minutes.  
Pour in the stock and bring to a boil.  Add the coconut milk and stir until heated through.  Remove from the heat and let cool for half an hour.  Put a hand blender inside the pot and blend until smooth.  Add salt, pepper and the cooked quinoa.
Ladle into bowls and serve warm, with a few cilantro leaves on top.

bon appétit.  
dinner is served.

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