Curried Butternut Squash Soup

• 1/4 cup olive oil
• 1 cup diced shallots (can be white onion)
• 3 whole cloves garlic
• 1/8 cup minced fresh ginger
• 4 bay leaves
• 1/2 tsp red pepper
• 3 1/2 lbs butternut squash, peeled, seeded, cut into chunks
• 1 1/2 tsp salt
• 1 tsp curry powder
• 5 - 6 cups chicken broth, heated
• 1 inch chunk palm sugar or 1 tbsp granulated sugar
• 1 15oz can low fat coconut milk
• fresh chopped chives or fresh curry leaf for garnish

1. In a deep stew pot over medium heat, heat the oil. Add the shallots or onions, stir for several minutes until wilted. Add the garlic and ginger, soften 3 - 5 minutes. Add bay leaves and crushed red pepper and cook for an additional minute or two.
2. Now add the squash, salt, and curry powder and cook for ten minutes or so.
3. Turn the heat to medium high and add the chicken stock. Put the lid on the pot and bring to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. This will ideally reduce the size of the squash chunks. About 15 minutes into the boiling process add the sugar and coconut milk, stir.
4. When 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree the soup to achieve a consistant texture.
5. Reheat to soup 10 - 15 minutes, adjusting the salt to taste. Garnish with chopped chives or curry leaves. Serve pipping hot!

olive oil, shallots, garlic, fresh ginger, bay leaves, red pepper, butternut squash, salt, curry powder, chicken broth, sugar, coconut milk, chives

Taken from www.epicurious.com/recipes/member/views/curried-butternut-squash-soup-50017441 (may not work)