Ok, I’ve made this twice now in 2 days and I am really sad that there is now none left in my fridge. I’ll be sure to make a huge batch so I can freeze some for this winter… who am I kidding food does not survive long around the two of us. Here it is though, so delicious!
3C Acorn squash or similar variety diced
1 large leek finely diced
1/2C chopped fresh cilantro
1/3 red ball hot chilli pepper* finely minced (use any red chilli you like)
750ml – 1L Chicken stock depending on how thick you like your soup
1/2C coconut milk
1/2 tsp curry powder
salt and pepper to taste
coconut oil for cooking
*I don’t exactly know the name of the red chilli pepper I used but it was the size of a ping pong ball and I used about a third of it, it provided some heat but mainly delicious flavor.
Saute the leeks on medium heat until they are soft and slightly brown, add in the squash and sweat it off for a little. The secret to making the soup really delicious is the browning of the squash as it cooks, to do this add small amounts of the stock, about 1/4 of a cup at a time and replace the lid stirring and adding liquid as needed until the squash has basically become mush with some small chunks. Add your coconut milk and all the seasonings and stir well, you should have what looks like mashed potatoes. Add as much stock as you like to thin out the soup and serve up!
We added some chunks of BBQ chicken thighs to add some protein to this dish and make it a full meal, YUM!!!