Login to Save Like

Ingredients

• 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
• 4 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons minced fresh ginger
• 2 teaspoon curry powder
• 1/2 cup dry white wine
• 6 cups water or vegetable stock (I used a mix of both..more flavor!)
• 1 cup unsweetened coconut milk
• 1 thyme sprig (I used a mesh tea ball filled with dry thyme)
• 1/4 teaspoon cayenne pepper
• 1-2 pounds potato (Yukon gold are my preference) peeled and diced (optional)
• Monterey Jack cheese or preferred mild white melting cheese(optional)

Description

I Merged Two Different Recipes To Make This Amazingly Delicious Soup. Great For The Cold Weather Because Its Seasonal, Freezable And Spicy. Going To Make Myself Another Big Batch So I Can Be Ready For Those Cold Days! A Big Bowl With Some Bread Is A Meal

Group Recipes