Kiersten Kennedy is sharing her delicious coconut curried butternut squash soup. Its vegan, vegetarian, and perfect for these cold winter months! Ingredients: 1 Can coconut milk 2 quarts Vegetable stock 2 Butternut Squash 2 Bulbs Fennel 2 Onions 2 Cups chopped carrots 1 inch cube ginger root chopped 3 stalks celery 2 tbsp red harissa 3 tbsp curry powder Directions: Roast Squash, fennel, ginger and 1 onion in 425 heat until soft. Sauté remaining onion, carrots, and celery in coconut oil until soft. Add red harissa, curry powder, salt and pepper to taste for an additional 2 minutes, then add vegetable stock. Cook until soft, then add roasted ingredients to the mix, cook for 30 more minutes. Puree in blender or use an emersion blender, and add coconut milk. Serve hot with Lime and cilantro!
Posted on: Thu, 22 Jan 2015 22:00:00 +0000
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