Butternut Curry Soup with Coconut Milk
1 medium butternut squash cut into 1/2 pieces
2 carrots cut into 1/2 inch pieces
1 yellow onion thinly sliced
1/2 in. piece of ginger peeling and minced
4 cloves of garlic finely chopped
2 tablespoons olive oil
1 teaspoon curry powder
Salt and chile flake to taste
1 quart vegetable stock or chicken stock
1/2 cup coconut milk, plus more for garnishing
2 cups quinoa, cooked
3 scallions thinly sliced
Heat oil in a medium sized pot over medium heat. When hot, add sliced onion and carrot. Once soft and translucent, add ginger and garlic.
While the vegetables cook, peel squash, cut in half lengthwise and scoop out seeds. Cut into small pieces. Add to the pot along with curry powder, stock, a pinch of salt and chile flake and turn heat to low. Simmer covered until the squash is very tender.
Transfer soup to a food processor or blender and purée until smooth. Taste again for salt and add to taste. If soup is too thick, add more stock or water.
Place a scoop of quinoa in serving bowls and pour hot soup on top.
Garnish with the fresh herbs, scallions and coconut milk.