This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!
1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste
Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.
Serve alone or with a dollop of sour cream (real or vegan).
As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta. Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!
Ingredients 1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
Toss butternut squash in olive oil. Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking. Place in oven at 450*. While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent. Boil pasta al dente,drain, and combine with onion mix. Salt and pepper to taste. Check squash every 5-10 minutes and flip as needed. When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.