Chances are you’re trying to avoid another trip to the grocery store with Thanksgiving just a few days away. Chef Lachelle Cunningham of Chelles’ kitchen stopped by with the recipe on how to make squash and white bean soup for Monday Night Meal.
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Curried Squash Soup [VEGAN]
from The Food Acre
Serves 8 to 12
Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and nutritious. Depending on the squash, the flavors vary from mild as potato to sweeter than carrots. The texture and colors vary too. Butternut or kabocha are some favorites for this recipe. The simplicity of the recipe, the coconut milk and the tomatoes and kale make this combination close to perfect.
2 tablespoons olive oil
1 medium yellow onion or 1 leek, chopped
2 cloves garlic, minced
1 ½ tablespoons turmeric
1 ½ tablespoons cumin
2 tablespoons cilantro leaves, chopped, or 1 teaspoon dry
1 tablespoon chili powder
1 tablespoon salt
1 cup apple juice (or 1 whole apple, peeled and diced)
2 medium squash, peeled and roughly cubed or baked and scooped out
4 cups coconut milk
6 cups water or stock
3 tomatoes, diced (optional, for garnish)
3 kale leaves, chopped (optional, for garnish)
- In oil, sauté onion, garlic, turmeric, cumin, coriander, chili powder, and salt.
- Add apple juice and squash.
- Cover and cook until squash is very soft–about 15 minutes.
- Remove squash mixture from pan and whisk well or puree in food processor for a creamier consistency.
- Return to the pureed squash to the pan, add coconut milk and stock and heat through-about 10 minutes.
- Add tomatoes and kale at the end to soften.