1 butternut squash, roasted
3 small onions, chopped
2 large cloves garlic, chopped
1 13.5oz can of coconut milk
1/2-1tsp of curry powder depending on taste
1 quart jar vegetable stock
salt and pepper to taste
First you need to roast your butternut squash - I didn't end up using the delicata. I cut it the butternut squash in half, took the seeds out, brushed the flesh with olive oil, and then baked in a 400 degree oven flesh side down until you can easily put a fork through the skin. I meant to time this, but forgot to, and remembered it was in the oven when I could smell that it was done :-)
Next chop the onions and garlic and saute in a sauce pan in a little olive oil for a few minutes until the onions and garlic are soft. Add your vegetable stock and bring up to a simmer. Scoop out all the squash, put in the pan and let it simmer for a few minutes. Add your curry powder, salt and pepper and then use a stick blender to blend the soup up. Add the can of coconut milk and blend again. If you don't have a stick blender, you can use a normal blender and do the soup in batches, or you could use a potato masher and have a chunkier soup.
*Don't forget to enter to win a $20 coupon code for DaySpring here.
Linking to the barn hop!! And also linking to the Mommy Club!!