You guys. I've held my new cookbook in my hands and I'm in love. Seeing all of the words and photos and recipes come to life in this beautiful hardcover beauty has thrilled me to my core. I'm so happy that Vegetables: A Love Story is beginning to find its way into your kitchens and hearts. The official publication date is just over a week away (October 12th), but I've delivered many preorders to those who've ordered directly from me in Saskatoon, and even sent some copies as far away as Montreal and Vancouver. If you've been following me on social media, you've watched the progress of the book unfold. It's been a journey, that's for sure! I'm simply over the moon that Vegetables: A Love Story is on its way, out into the world, from my kitchen to yours.
I'm sharing one of my favourite recipes from Vegetables: A Love Story, and I've already seen some folks make it. Please be sure to tag me when you try out my recipes! I love seeing my recipes on your kitchen table! This soup is perfect for fall, and must-try if you love butternut squash as much as I do. Butternut squash soup is one of my favourite things about autumn and winter. I get all the cozy feels just thinking about it. Peeling squash can be a pain in the neck, so save yourself the grief and roast the whole thing in the oven. It tastes so much better, too! For this soup I use a mild Indian curry paste, because that’s what I usually have in my refrigerator, but I have made it with a hot Thai red curry paste with equally delicious results. I always have a couple of Dixon’s carrots in the crisper, and sneaking them into the soup didn’t compromise the flavour either. Drizzling in a bit of maple syrup for a touch of sweetness and finishing the whole thing off with an infusion of lime juice really sends this soup to squash-lover’s paradise.
Curried Butternut Squash Soup with Coconut Milk
1 large (about 3 lb) butternut squash
2 Tbsp canola oil
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp minced fresh ginger
Salt, to taste
2 Tbsp mild Indian (or 2 tsp Thai red) curry paste
2 medium carrots, chopped
4–5 cups low-sodium chicken (or vegetable) broth
1 can (14 oz/398 mL) full-fat coconut milk (reserve 2 Tbsp for garnish)
2 Tbsp fresh lime juice, plus more to taste
2 tsp maple syrup, plus more to taste
2 Tbsp chopped fresh cilantro or basil
Pepper, to taste
Hot sauce and cilantro leaves, for garnish
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
Scrub the butternut squash, and place it on the baking sheet. Roast the whole thing
until fork-tender, anywhere from 60–90 minutes. When it’s done roasting, slice it in half
and let it cool until you can handle it comfortably. Scoop out and discard the seeds. Scrape
the peel away from the flesh and discard. Put the butternut squash pulp into a bowl. You
need about 3 cups for this recipe. This step can be done a few days ahead of time.
In a large soup pot, warm the oil over medium-high heat. Add the onion and cook
until it is softened and translucent, 3–5 minutes. Stir in the garlic, ginger, and a generous
pinch of salt. Cook for a couple more minutes until fragrant. Add the curry paste and stir
for another minute. Add the butternut squash and carrots. Pour in 4 cups of broth. Cover
and bring to a boil over high heat. Turn down the heat to medium-low and simmer until
the vegetables are tender, about 15 minutes.
Remove from the heat, and, using an immersion blender, purée the soup until
smooth. Place the pot back on medium heat and add the coconut milk, lime juice, maple
syrup, and cilantro. Add salt and pepper to taste and adjust the seasonings, including more
lime juice and maple syrup, if necessary. If the soup is too thick, add more broth or water.
Ladle into bowls and garnish with swirls of reserved coconut milk, hot sauce, and cilantro
leaves. This soup freezes very well, and it tastes even better the next day. Makes 6 servings.
Recipe from Vegetables: A Love Story, by Renée Kohlman (TouchWood Editions, 2021).