Squash Harvest Soup

It’s fall and as the temperature drops outside there’s nothing more satisfying than curling up with warm bowl of soup. My vegetable of choice – squash! Squash Squash Squash, doesn’t it scream fall?

My squash of choice today is butternut and white swan. You will also need a stalk of celery, 4 white onions, cauliflower, a sweet potato, 3 garlic cloves, some olive oil, 6 cups of chicken broth, 2 tablespoons of curry, a can of coconut milk, and a can of fat-free evaporated skim milk.

Start by chopping up the celery and cauliflower.

Chop and slice the onions – this is my least favorite part, makes me cry every time!

Peel and dice the sweet potato and squash – why do they call it dicing? Mine always look more triangular-shaped than dice-shaped.

For the squash, you will need to cut the ends off and then cut it in half. Using a spoon, remove seed interior. You will notice that the butternut squash smells like a mix between pumpkin and cantaloupe – YUM!

In a large soup pot, heat up some olive oil and then sauté the onion and celery pieces for 5 minutes.

Add in cauliflower, sweet potato, and squash. Stir in chicken broth, minced garlic, and curry powder. If you like your soup to have more kick, you can add an extra tablespoon of curry. Bring mixture to a boil and then let simmer for 25 minutes.

Let cool, blend, and return to pot.

Add coconut milk and evaporated milk – stir, heat, and serve!