My husband picked up a couple medium butternut squash today. I saw a pot of soup right away. Such a warm creamy meal for a rainy day at home. At first I thought I put a little too much ground pepper in the soup, but it gave it nice flavor. It was just the right amount of spicy heat. It's Pretty simple.
Creamy Butternut Squash with Curry Soup
1 medium peeled and seeded a butternut squash and cut it into 2 x 2 chunks.
3 carrots peeled and cut into large slices, about 2 inches long.
1 large onion, rough chopped,
about 4 cloves of garlic chopped,
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper.
4 cups low sodium vegetable broth
2 cups filtered water
2-3 tsp curry, or to taste
I placed all of this in a large pot and brought to a boil. Then, I lowered the heat and simmered until the vegetables were tender, about 15-20 minutes. I scooped the vegetables out and placed them in the blender with 1 can of coconut milk. Blended that all until smooth and then put it back in the pot with the broth. I stirred that all together until incorporated and then added about 2-3 teaspoons curry. I put some diced red bell pepper in the bottom of the bowl for some added flavor and crunch.
I made some hot water corn bread to go with it. This is a recipe out of the 10th Anniversary issue of VegNews Magazine. (One of my favorite sources for vegan ideas and recipes.)
Hot Water Cornbread
1 cup cornmeal
11/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon flaxseed meal
1 cup boiling water
1 tablespoon coconut oil
2 tablespoons agave
2 teaspoons olive oil
In a large bowl, mix together cornmeal, baking powder, salt, and flaxseed meal. To the dry mixture, add the boiling water. Stir, without overmixing, and add coconut oil and agave. Heat a skillet or large wok, add a thin layer of olive oil to the skillet and spoon batter into the skillet. Cook for 2-3 minutes until brown. Remove to paper towel to soak up any excess oil, and serve warm.