Curried Butternut Squash Soup

1. 1

   In a deep stew pot over medium heat, heat the oil. Add the shallots or onions, stir for several minutes until wilted. Add the garlic and ginger, soften 3 - 5 minutes. Add bay leaves and crushed red pepper and cook for an additional minute or two.

2. 2

   Now add the squash, salt, and curry powder and cook for ten minutes or so.

3. 3

   Turn the heat to medium high and add the chicken stock. Put the lid on the pot and bring to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. This will ideally reduce the size of the squash chunks. About 15 minutes into the boiling process add the sugar and coconut milk, stir.

4. 4

   When 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree the soup to achieve a consistant texture.

5. 5

   Reheat to soup 10 - 15 minutes, adjusting the salt to taste. Garnish with chopped chives or curry leaves. Serve pipping hot!

* Per serving · 4 servings · Values may vary.