no propaganda please Loc: moon orbiting the third rock from the sun

2 pounds butternut squash
1 medium onion, chopped
4 cloves garlic, coarsely chopped
two tablespoons each olive oil and coconut oil
1/2 cup white wine or maybe 3/4 cup if you prefer
1 tablespoon chicken stock past or 3 chicken bouillon cubes
one can coconut milk
1 quart water
1 tablespoon curry paste
1/2 tsp garam masala powder
1/4 cup fresh cilantro chopped
salt and pepper to taste we use a little red pepper and a little black pepper

poke a couple of holes in the cavity of the squash. Roast at 350* oven until tender. Remove and let cool
Cut squash in half , remove and save the seeds, peel and cut squash in small cubes. Set aside.

Heat the oils in 6 quart stockpot. Add the onion and stir to coat, then cook over medium heat until just becoming translucent. Add garlic and cook until tender but not browned. Add the squash cubes and stir to coat with the il, let cook a couple of minutes.
Add the chicken stock paste or bouillon cubes., curru paste and garam masala, stir well to loosen up the paste and coat the veggies. Let cook for a couple of minutes. Add the white wine and bring to fast simmer. Let cook until the white wine has reduced slightly. Add water, coconut milk and cilantro, and pepper and about one tsp salt. Bring back to simmer and cook for about 20 minutes stirring often.

Remove from heat. Using an immersion blender, blend until everything is pureed and pretty smooth.
Serve with q dollop of yogurt or sour cream. A few bacon bits, cooked and sprinkled on to is great.

Since this soup takes a while to make, I usually make a large batch of it, and freeze it in 4 serving size containers. then all I need to do is take out what is needed, thaw and het stirring frequently.
Serve with a glass of white wine.

AuntiE Loc: 45th Least Free State

Hmmmm....soup!

no propaganda please Loc: moon orbiting the third rock from the sun

Its a great, rich fall time soup, just don't eat a huge meal of it, it is better one cup at a time. Enjoy