Prep: 5 minutes
Cook: 40 to 50 minutes
Total: 45 to 55 minutes
Yield: 8 servings
1 medium onion, minced
2 pounds prepared peeled, cubed butternut squash
6 cups water
1 cup coconut milk
1/2 cup white wine
2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
1 tablespoon fresh grated ginger (or 1 teaspoon ginger powder)
1 teaspoon curry powder
1/4 teaspoon dried thyme
1 teaspoon kosher salt
1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
3. Use an immersion blender, potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
4. Ladle into bowls and serve.
Squash, gourds and all things orange seem especially appealing in the fall, when they are like the colors of the falling leaves. This recipe was inspired by one in Food and Wine Magazine. Their version was so time-consuming and complicated, I nearly skipped it entirely. (The first instruction practically had you growing the butternut squash and plucking it from the field.) I prefer this quicker way to get to the same goal. The result is a light and creamy soup, with just a hint of sweetness.
To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.