Squash Soup – Spiced Coconut Cream of Squash

This squash soup is brimming in flavor and yet is silky and very smooth. The combination of spices – ginger, chili pepper, cumin, curry, nutmeg, coriander and cardamon – turn this into an exotic cream which is complex and yet subtle. One spoonful of this squash soup and your taste buds will be in paradise.

The addition of coconut milk adds an understated hint of coconut to this elegant dish. This squash soup is a great source of comfort without large amounts of added fat and calories. It can be made on any cold day to warm the heart but it absolutely qualifies as a celebration dish which you can include in your Thanksgiving or Holiday Season menu.

Here is what you are going to need in order to make this silky and delectable squash soup:

Serves four
3 cups of squash or pumpkin of your choice – peeled and sliced
2 small sweet potatoes – peeled
4 garlic cloves – peeled and smashed
4 – 2 inch pieces of ginger – peeled and smashed
3 green onion – white and light green parts
1 chili pepper – optional
1 TBS. coconut or olive oil + 1 tsp.
1 tsp. curry powder
1 tsp. cumin
4 cups of water
¼ tsp. ground coriander
¼ tsp. nutmeg
¼ tsp. cardamom
1 – 14 oz. can coconut milk
Salt & Pepper

Place the squash, sweet potato, garlic, ginger, green onion and chili pepper in a pot. Add the oil and sauté until the veggies are lightly browned, stirring occasionally.

While that is happening, place the 1 tsp. of oil in a skillet and add the cumin and curry powder. Cook for a couple of minutes, stirring frequently.

Once the veggies are browned, add the water and the curry and cumin. Mix well and bring to a boil. Reduce the heat and simmer for about 20 minutes or until everything is cooked through and soft.

Remove the ginger and discard. If you have an immersion blender use it now to blend the vegetables. If you don’t have one then cool down the soup for a while and blend it. You never want to blend hot liquids. They will splatter and you could get burnt – not to mention the terrible mess you will be left with. Blend until smooth and return to the pan.

Add the nutmeg, coriander, cardamom and coconut milk and mix well. Season your soup with salt and pepper to taste. Heat through and serve. You can garnish with chopped parsley, croutons or shoe string potatoes if you wish. Enjoy

CALORIES 184.10; FAT 5.29 grs (sat 4.22; mono 0.38; poly 0.20); PROTEIN 3.26 grs ; FIBER 5.05 grs; CARBS 7.59 grs; CHOLESTEROL 0.00 mg; IRON 2.28 mg; SODIUM 743.00 mg; CALCIUM 132.99 mg

Print the Spiced Cream of Pumpkin and Coconut Recipe Here


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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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