Jessica’s Curried Butternut Squash Soup (with Great Northern Beans)

My friend Jessica was making curried Butternut Squash soup a couple weeks ago and she inspired me to make some too. I asked her over lunch about her process and she puts her onion and garlic in the little hollows of the squash and cooks them right side up. I thought that was so cute. Her recipe was similar to the one linked below.

I used coconut oil, garam masala, and white pepper to rub them down and then I flipped them over (because I lacked the fortitude to screw up a double batch).

I wanted a bit more protein in the soup, but we were running low on chicken, so I rinsed two cans of beans for the double batch and blended them in. Worked great and added about 48g of protein. I served mine with a scoop of cottage cheese that I wished was a scoop of rice with white fish perched on it.

Some things that aren’t the same as the linked recipe:

• We are using butternut squash, not this cute round guy

• Coconut oil lube up of the squashes with generous sprinklings of salt, white pepper, garam masala

• Like, 10 cloves of garlic

• 2 shallots

• Heaping tablespoon of red curry paste

• 2 cans Great Northern Beans (any white bean would do)

• No lemongrass

• Juice of 1 lime but no zest cause they were a little long in the tooth

• Roasted a carrot too - almost did a few tomatoes but decided against it. Almost threw a couple apples in too, but decided that simple is beautiful

Served with a drizzle of coconut milk (and cottage cheese for me) and a piece of sourdough toast absolutely dripping with butter.

It was great. I recommend road trips with friends for a lunch date and stealing their good ideas.

I also recommend making this soup a moat around baked whitefish on rice. Halibut if you’re swank like that.