Newlywed Vegetarian: Coconut Curry Butternut Squash Bisque

Today's recipe is a guest post from Padre, one of his soup creations! You guys are in for a treat today--this is one of my favorite recipes of his: Coconut Curry Butternut Squash Bisque AKA Winter Squash Bisque for when you are using an acorn+butternut squash mix.

The first time that I ever tried this soup was when he offered to let me take home a few containers of his homemade split pea soup (which will probably end up on this blog someday, too), and I accidentally took a container of this one also. It was a happy accident!

Let's get down to it:

Prep time/cook time: 60 minutes

Serves: ~17 bowls

Ingredients:

2 tablespoons olive oil
3 medium onions
4 tablespoons curry powder
2 teaspoons sea salt
2 teaspoons Himalayan pink salt
2 teaspoons minced garlic
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon pepper
1/2 teaspoon ground thyme
10 cups butternut squash, peeled and diced (Or 8 cups butternut squash, 2 cups acorn squash)
4 cups Rapunzel vegetable bouillon (no salt added)
4 cups boiling water
1x 6 ounce package Grace Pure Creamed Coconut
2 cups hot tap water

Toasted cashews and paprika, to serve (optional)

Directions:

1. Marvel at your spread. (Optional step, of course.)

2. Chop your butternut squash.

And your onion.

In a large soup pot, pour in your olive oil over medium-low heat.

Add in your garlic...

...then the onion. Sauté until tender, about 5 minutes.

3. While that's going on, soak the coconut cream bag in one cup of hot tap water to loosen it up. Let it soak for at least 10 minutes and massage the bag to break up any stubborn chunks.

In a liquid measuring cup, add creamed coconut with the second cup of hot water and mix well.

4. Add your bouillon to your soup pot.

And the curry powder.

Ginger.

All-Spice.

Pepper.

Thyme.

Sea salt.

And himalayan pink salt. The same amount in sea salt will work, too, if you don't have Himalayan pink salt on hand. (I always have to get some of Dad's when I need it for a recipe.)