Coconut Curry Squash Soup

This week we had a final farewell snowstorm, giving us more snow than we have had all season. While some people's thoughts turned to snowboarding, mine turned to soup. Lucky for me we had some squash hiding in the basement from our CSA. I decided to make this recipe in Monika's slow cooker because I have been reading about how it is a good green appliance to use, it only uses the energy of a light bulb. Plus, it makes your house smell really good. Of course you could make this on the stove, too, your choice.

Coconut Curry Squash Soup

1 T olive oil
1 small onion
2 stalks of celery
3 carrots
1 butternut squash
2 apples
4 t curry
1/2 t cinnamon
1/4 t crushed red pepper flakes
1/2 t Celtic salt
1/4 t garlic
5-6 c vegetable stock/broth/water
2 t white wine vinegar
1 c coconut milk

Chop the onion, celery, carrots, squash, and apples. Add olive oil to your pot or slow cooker, throw in all your veggies, fruit, curry, cinnamon, salt, and garlic. Next, add the vegetable stock. Allow everything to simmer until the squash is tender. Puree soup with an immersion blender until smooth. Add the vinegar and coconut milk.

As for garnishes, I have a lot of thoughts. You could top it with a dollop of coconut milk, yogurt, balsamic vinegar, a little grated apple, toasted pumpkin seeds, crusty bread, greens, whatever you have laying around. I drizzled some balsamic vinegar on top because I am an addict. I also threw some greens on top, too, because greens are good for you.

Feel free to adjust the spice to your taste preference, perhaps leave out the red pepper flakes if you don't like too much heat, or even add more coconut milk. Speaking of coconut milk, what will you do with the rest of it? I personally like to use it as part of my liquid when I make quinoa, a big hit with Jack, or even in pancakes. Never fear there a tons of things you can put the remaining can of coconut milk in, it does not have to go bad. Now go enjoy a bowl of steamy soup, before spring is truly here.