A continuation of our organic holiday recipe series
Meals by Executive Chef Janine Doran
Organic Curried Butternut Squash Soup (makes 9 cups)
1 medium butternut squash (about 2 ½ to 3 pounds)
1 tablespoon vegetable oil
1 large yellow onion diced
4 cloves garlic, minced
2 tablespoons minced, peeled, fresh ginger
2 tablespoons curry powder
1 teaspoon cumin seeds, toasted
½ teaspoon coriander seeds, toasted
1 bay leaf
2 (14-ounce) cans coconut milk
1 tablespoon fresh lime juice
Optional: Pinch of cayenne pepper or hot sauce
Get ready. Peel the butternut squash and cut it in half. Remove the seeds, and cut into 1- to 2-inch chunks.
Sauté the onions and garlic. Heat the oil in a heavy bottomed soup pot over medium heat. Add the onion and ½ teaspoon salt, and sauté until the onion is soft and translucent, about 10 minutes, stirring several times. Add the garlic and ginger, and cook 2 minutes more.
Add the spices, squash, and water. Add the curry powder, cumin and coriander and sauté for 15 seconds, stirring constantly. Add 4 cups of water, the butternut squash, and bay leaf and bring to a boil. Lower the heat and cook, covered at a low boil until the squash is soft, about 20 minutes.
Puree the soup. Remove the bay leaf and puree the soup in batches in the blender, being careful to fill the blender jar no more than halfway.
Finish the soup. Return the pureed soup to the pot, add the coconut milk, and bring just to a boil. Take the soup off the heat, add the lime juice, and salt to taste. Add cayenne or hot sauce if you want, and serve.
2901 E. Madison Street Seattle, WA 98112
Café Flora is one of the most popular and unique organic vegetarian restaurants in the Pacific Northwest. The restaurant is committed to using local and sustainable food from Washington state farmers to create innovative cuisine. Not your average vegetarian eatery, Café Flora was voted “Best Vegetarian Restaurant in the Pacific Northwest” by Vegetarian Times.