Is this really something that the Solomon Islands is known for? Probably not, but I could use my freshly-made coconut milk, I like the blog I found it on, I didn’t have a lot of other options, and it sounded really good.
Coconut Lime Curry Soup
- 2 tablespoons coconut oil
- 1 cup shallots, chopped (approximately 4 large shallots)
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, chopped
- 4 lbs butternut squash, peeled and chopped*
- 4 cups vegetable stock
- 2 cups water
- 3 tablespoons curry powder** (divided)
- 1 cup fresh coconut milk (or 1 can light coconut milk, store-bought)
- juice of two limes
- salt to taste
* peeling butternut squash: just do this. So very easy.
** curry powder: the original recipe calls for 3 tablespoons, but that really depends on your curry powder. I happen to have a pretty intense one right now, so 2 tablespoons would have been enough. What brand or blend you have on hand will also affect how much salt you will use.
- Heat oil in large pot or dutch oven over medium heat.
- Saute shallots until softened (3 to 5 minutes)
- Add 1 tablespoon of curry powder; stir and heat for 1 minute
- Add garlic and ginger, being very sure to not burn garlic – cook for another minute
- Add the butternut squash, making sure to stir and coat with as much of the curry mix as possible
- Add stock and water; bring to a boil
- Reduce heat, cover and simmer for around 30 minutes.
- You’re looking for the squash to be fork tender but not too mushy.
- When tender, transfer in batches to a blender to puree, or use an immersion blender
- Stir in the coconut milk, the rest of the curry, lime juice, and salt to taste.
- Let the flavors mingle for a few, and then serve with limes slices, fresh cilantro, or fresh basil