Rich and Fat

Not everybody loves soup, but when you're one of us, the soup worshippers, your love goes deep and wide. I eat miso nearly every day, enjoy broth soups made from leftovers, and feel totally luxurious when eating thick stews or creamy soups. A beautiful lunch was served to me the other day that consisted of green salad, fresh bread, a cup of tea, and coconut squash soup. Squash soups are always easy and delicious, but coconut made it fit in with the "rich and fat" themes I've been embracing (and writing off as holiday decadence).

Here's a recipe for creamy coconut squash soup:

• 1 medium sized butternut (or other) squash, peeled and cut into about ½ inch pieces (about 3 cups)
  
• 1 large onion, chopped
  
• 3 medium cloves garlic, chopped
  
• 1 Tbsp chopped fresh ginger
  
• 1 tsp turmeric
  
• 1 tsp curry powder
  
• 2 3/4 cups + 1 Tbsp vegetable broth
  
• 6 oz canned coconut milk
  
• 2 Tbsp chopped fresh cilantro
  
• salt & white pepper to taste

Peel squash and cut into pieces.

Heat 1 Tbsp broth in medium soup pot. Healthy Saute onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.

Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. (Start on low speed, so you don't have a hot blender accident!) Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with sea salt and white pepper. Rewarm, and add cilantro.

Party hearty.