featuring our Island Curry Seasoning
1 small butternut squash, halved and seeded (about 1 1/2 pounds) (or 1 & ½ pound pre-cubed squash)
2 teaspoons olive oil
1 teaspoon salt, Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1 & 1/2 teaspoon Salty Wahine Island Curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, chopped
1 Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
2 Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
3 Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
4 Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
5 Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.