The Best Thing to Do with a Butternut Squash
I have this really strange habit of buying butternut squash. Don’t get me wrong, I like a nice squash, but for some reason I feel compelled to buy one every time I go to a supermarket. It’s hard to keep up with cooking that much squash. I mean, really, how many times a week can you roast little cubes of squash?
Last week, I was forced to get creative. The Husband had a colleague coming over for dinner, which ordinarily would have been no big deal. Except that on this particular afternoon, I was going to be at a late appointment that would give me approximately zero time to prep a meal when I got home.
And so, as usual, necessity once again becomes the mother of invention.
I did the first wave of cooking — the first 25 minutes — at lunchtime. I finished it off when I got home, with no obvious ill effects.
Curried Butternut Soup
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 1 butternut squash (cubed)
- 2 cans light coconut milk
- 2 cups chicken stock
- 1 " ginger root (grated)
- 2 tablespoons honey
- 1 tablespoon curry powder
- 2 tablespoons lime juice
- salt (to taste)
|In a large pot, combine squash, coconut milk, chicken stock and ginger. Bring to a boil, and then reduce heat to a simmer.|
|Cook until squash is tender, about 25 minutes. (At this point, I set it aside for several hours and went about my day.)|
|Add honey, curry, lime juice and salt. Cook for another 5 minutes.|
|Carefully puree the mixture. Serve immediately.|
The Husband and The Colleague seemed genuinely complimentary. The Assistant, who isn’t a huge fan of any soup that doesn’t contain meat, said, “I actually like the curry a lot, and it makes the kitchen smell like good Indian food.” I think that’s a pretty good compliment.
I classified this as a medium-length weekday, but it’s an easy 30 minutes after work if you cube the squash ahead of time.