Its been more than 18 months since the last potluck and i was pretty excited to sign up when i saw this year’s potluck email from Annie. As always, this is going to be an exciting event featuring several talented vegan bloggers and their drool worthy vegan recipes. And the timing couldn’t have been more perfect, with the holidays coming up, there’s going to be plenty of opportunities to cook and consume some delectable goodies.
This year i signed up to bring a delicious vegan soup for the potluck party. This curried butternut squash, my friends is a serious crowd-pleaser and perfect for winter. The addition of coconut milk delivers the same luscious, silky flavors of its creamy version but without butter and cream. Healthy, tasty, fragrant, mildly sweet and spicy, this soup is definitely a keeper. Pair it with a vegan bread/ dinner roll for a wholesome meal.
Ingredients
1 lb butternut squash, peeled, seeded and cut into chunks
2 tablespoons freshly minced ginger
1/2 cup diced onions
2 cloves garlic
2 tablespoons olive oil
1.5 teaspoons curry powder
1 small green tart apple, peeled, cored and diced
1 cup low sodium vegetable stock
7 oz light coconut milk
1 tablespoon freshly chopped cilantro, for garnish
1/2 teaspoon crushed red pepper flakes
2 dried bay leaves
juice from 1 lime
Salt
Pepper
Method
1. Heat oil in a large dutch oven and when oil is hot, add onions and cook for 3 minutes.
2. Add garlic, ginger and continue to cook till onions are soft.
3. Add bay leaves and red pepper flakes and cook for a minute.
4. Add squash, apples, curry powder and salt, cook for 10 minutes.
5. Add stock, cover and bring it to a boil and simmer for 20 minutes.
6. Add coconut milk and cook for 10 minutes.
7. Remove bay leaves from the soup and using an immersion blender or regular blender, puree until smooth.
8. Add more salt, if needed and a dash of lime juice just before serving.
9. Garnish with cilantro and serve hot.