Curried Butternut Squash Soup with Sweet & Spicy Walnuts
Author: Ordinary Vegan
Prep time:
Cook time:
Total time:
Serves: 6
The sweet and spicy nuts are a great touch. Here is an easy recipe: 2 cups walnuts (or your favorite nut) ¼ cup light brown sugar 1 tablespoon vegan butter 1 teaspoon cayenne pepper 1 tablespoon maple syrup (I add a touch of red pepper flakes for extra heat but that is optional) Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast for 10 minutes. In a large bowl combine melted butter, brown sugar, cayenne pepper and maple syrup. Add nuts, toss to coat. Transfer nuts back on to the baking sheet in a single layer and bake for another 10 minutes.
Ingredients
⅛ cup virgin olive oil
1 cup diced shallots (or white onion)
3 whole cloves garlic, chopped
¼ cup minced ginger
4 bay leaves
½ teaspoon crushed red pepper
2½ pounds butternut squash, peeled and cut into chunks
1½ teaspoons salt
1 teaspoon curry powder
2 cups of vegetable stock
2 tablespoons maple syrup
1 15-ounce can low-fat coconut milk
garnish: freshly chopped chives and sweet and spicy roasted walnuts
Instructions
In a deep pot over medium heat the oil. Add the shallots, stirring for a couple of minutes. Add the garlic and continue to stir as you add the ginger. When the shallots start to soften about 4 to 5 minutes, add the bay leaves and crushed red pepper and for an additional minute
Add the squash, salt, and curry powder. Stir and cook for 10 minutes or so.
Turn the heat to medium high and add the vegetable stock. Put the lid on the pot and bring the soup to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. About 15 minutes into the boiling process, add the maple syrup and coconut milk, and stir.
When the 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree to achieve a creamy texture