What a great and easy soup to finish up the left over squash from Thanksgiving dinner. With the abundance of fresh squash available in the fall, buttercup, acorn and butternut, soup is one of the best way to use up those leftovers.
Simply use the cooked squash, add a few great spices and serve. Quick and easy. The warm and spicy taste of curry with coconut and nutmeg, this is definitely what I would classify as ….’Soup for the Soul’. You can also make this yummy soup from scratch anytime of the year.
** Ingredients are approximate and to taste with left over squash ***
2 cups cooked buttercup squash
1 1/2 cups water
1 chicken boullion cube
1/2 onion, chopped finely
2 cloves garlic, chopped finely or pressed
Graces Coconut cream ( 1-2 tsbp ) or 1/2 cup coconut milk
1 tbsp extra virgin oil
In a skillet, saute chopped garlic and onion in a tbsp of virgin oil. In a pot heat the left over squash adding the water and boullion. Add the onion and garlic to the soup pot along with the rest of the ingredients. Cook the soup on a medium heat for 30 minutes before serving.
A great fall soup to serve for lunch with a baguette, or a hearty soup for a main meal.