Curry and my kids just don't get along. Ya, un hun, I don't know whether its the aroma or the karma, my kids just won't touch curry. I've tried it all! The begging "PLEASE...," the dessert barter "you'll get a fudgesicle, a chocolate bar AND a fruit roll-up if you eat it" :-)....... :-( I tried convincing them with a healthy hearty shpiel like "It's good for you, you'll be taller than the boys in your class..." (it didn't work) and finally, with lack of choice, I attempted bribery "I'll give you two tickets to Sugar Sammy's show..." NADA! These kids just don't budge on curry. So if anyone knows great kid-friendly curry recipes to the rescue, please oh please send them my way, you'll alleviate this little Montreal mama. In the meantime, maybe I'll have better luck sharing my curry butternut squash recipes with you, a soup I truly enjoy and a hearty hit to me. Enjoy!
- 1 1/2 tbsp olive oil
- 5 green onions
- 1 tbsp of fresh ginger, minced
- 1 whole butternut squash, peeled and cubed
- 1 clove of garlic
- Salt to taste
- Thai curry paste or 1 tsp of mild ginger
- 1/4 cup of coconut butter (you can also substitute it with 2/3 of cup of coconut milk)
- 3 cups of chicken broth (or the parve kind)
- Heat oil in a large pot over medium heat. Add shallots and cock softened, 2-3 minutes.
- Add ginger and garlic and cook until fragrant not browned, about 1 minute.
- Add the cubed and peeled squash, broth, and bring to a boil.
- Reduce heat to cool, ensure the squash is softened. Let cool slightly.
- Pour the ingredients in the in a food processor, and blend until it's nice and creamy.
- Mix in thoroughly the curry paste or mild curry in along with the coconut milk.
- Return to pot and heat the soup until it's hot.
And voila! Enjoy a nice bowl of this delish curry soup!