Variations Party Variations: Consider swapping the coconut milk with fresh cream. Veggies: Add broccoli, pumpkin, sweet potatoes, or zucchini. Don't worry; the curry will taste perfect with the ...

Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes.

Miso coated butternut squash get roasted in the oven until golden and caramelised to deepen its naturally sweet flavour. It ...

Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes. Add the roasted squash, coconut milk, and vegetable stock.

Cooking Tip: Never blend the soup ingredients while piping hot unless, of course, you want to splatter steamy squash all over yourself and your kitchen. Photo Credit: Walter John Terry Jr. When my ...

Sauté on low heat until the veggies start to turn translucent (about 3 to 5 minutes). Add water, butternut squash, thyme, crushed red pepper, bay leaf and water. Bring to a simmer.

2 large butternut squash (5 1/2 pounds), peeled, seeded, and cut into 1-inch dice 1 (19 - ounce) can chickpeas, drained, rinsed, and dried 1/4 cup extra-virgin olive oil 1 tablespoon mild curry powder ...

In fact, many recipes for butternut squash soup call for sugar, but roasting the vegetable eliminates the need for added sweeteners. But be sure to line your baking sheet with parchment paper.