Yesterday was my down day after an amazing event on Saturday (Seriously, getting to give the Cleveland Foodbank the money to help serve 200,000 meals? Pretty incredible!). But as with most Sundays, I have to start thinking about what the week will hold for gluten-free lunches. Fortunately for me, I have this tendency to pick up ridiculous amounts of winter squash when autumn comes around, so there was no doubt in my mind what I was going to be working with.
Three butternut and one acorn squash were halved, cleaned out, and popped in the oven for baking. While that was working away, I started scavenging through my cupboards to see what I could find. The results? A can of coconut milk, cinnamon, turmeric, garlic, cayenne, and black pepper. That certainly sounded like a great addition and I decided to try my hand at a squash curry soup.
In a large soup pot, I combined the spices with some butter and then added the coconut milk and squash (I used one butternut and one acorn for this recipe). After adding some sage, and a half a round of chevre (I can't resist the call of cheese, I can't!), I put my immersion blender to use and it turned the combination into a creamy, rich golden soup. Upon final tasting I added some yellow mustard to try and cut through the richness.
All-in-all this turned out to be a pretty amazing soup. Hearty, flavorful, and full of fall flavor. Definitely looking forward to having this throughout the week!
