Pumpkin and squashes fill the grocery store long before they are actually “in season.” But I gave in and picked up a butternut squash this week for soup.
This is one of our favorite squash recipes, and the delicious spices make the whole house smell like fall. L will eat everything except the lima beans, so it’s a great way to get squash, tomatoes and chickpeas into her.
As the soup was simmering, I realized that we didn’t have any coconut milk, but it was still good. The milk makes it creamier and helps to balance the acidity. You could also replace the squash with pumpkin cubes.
Curried Squash Stew- (print recipe)
- 1 tablespoons canola oil
- 1 1/2 cups chopped onion
- 3-4 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 medium peeled butternut squash, cut in 1″ cubes (4-5 cups)
- 2 carrots, chopped
- 1 3/4 cups less-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen lima beans or edamame
- 1 can chickpeas, drained
- 1 c. chopped, frozen spinach, or 2 c. fresh
- 1 cup coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Heat canola oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and sauté 1 minute. Add curry powder, cumin, coriander, cinnamon, and pepper; cook 2 minutes, stirring constantly. Stir in the squash, carrots, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender, stirring occasionally.
- Stir in remaining 1/4 teaspoon salt, lima beans, and chickpeas. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and juice. Serve immediately.