Difficulty: Easy - for beginners
Dietary guidance: v v n g d
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons mild gluten-free curry powder
4 cups diced butternut squash
4 to 6 cups light vegetable broth (or fresh water)
Sea salt and fresh ground pepper, to taste
1 tablespoon pure maple syrup or raw agave nectar, to taste
½ to 1 cup coconut milk
Read more: http://glutenfreegoddess.blogspot.com/2006/12/butternut-bliss.html#ixzz14ArqKAyj
Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.
Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn't need to, but, Bubbe you never know.
Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.
Warm through gently and serve.
Once in a blue moon I've been known to add an apple or two to this recipe. Try it if you're in the mood to apple up the flavor; taste test for seasoning adjustments.
Variations include adding a dash of dry sherry or Calvados brandy and serving with shredded apple garnish, or add some curry and hot red pepper flakes and serve with a dollop of plain Greek yogurt.
For those of you watching your carbs, use agave nectar instead of maple syrup.
Read more: http://glutenfreegoddess.blogspot.com/2006/12/butternut-bliss.html#ixzz14ArzNlpS