Paula’s Butternut Squash Curry Soup

This is a great way to use up leftover butternut squash. I’m posting the original recipe, which has raw squash, but I’ve also used leftover roasted squash. Both work well; the latter is smoother, creamier.

Many of you know my friend Paula passed away some time ago after a long fight with cancer. She adored this soup and made it often. I’m grateful that she shared the recipe with me.

Ingredients:

Grind in coffee grinder:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

2 small dried chilies (use mild chilies or omit as needed)

15 blanched almonds (I have used roasted almonds; it’s ok, blanched is better)

1 large chopped onion

2 teaspoons fresh ginger

2-3 cups vegetable stock

4 cups chopped butternut squash

1 14oz can light coconut milk

6 small handfuls of spinach (I used a mix of spinach and kale; note kale takes longer to cook)

lime juice and salt to taste

Saute the onion until translucent. Add the fresh ginger, spice mixture and sauté just a minute more. Add the vegetable stock and simmer for five minutes. Add the raw squash and simmer for 5 minutes more. (If using roasted squash, you don’t need the extra cooking time.)

Add the coconut milk and continue to simmer until the squash is mushy. Add the spinach and stir until the spinach wilts. Taste the soup; add lime and salt as needed. This is warm and comforting, great with a side salad or a fun appetizer.