Butternut Squash Soup

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.

Recipe «Butternut Squash Soup» presented in category Recipes / Meat, to prepare this dish you will need no more 60 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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 , 2 cloves garlic, chopped, 1 tsp. curry powder, 1 tsp. kosher salt , 1/4 tsp. dried thyme.

Ingredients:

• 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 
• 2 cloves garlic, chopped 
• 1 tsp. curry powder 
• 1 tsp. kosher salt 
• 1/4 tsp. dried thyme 

Instructions

1. 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.
2. 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.
3. Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme.
4. This recipe originally appeared in our print magazine.