This soup is vegan (without the yogurt topping) and serves 4-6. If you don't love curry, use half as much or omit completely. The coconut milk addition adds creaminess; the coconut flavor is very subtle. Double the recipe for a larger group.
Coconut-Curry Butternut Soup
1 large butternut squash, peeled, deseeded and cubed (or buy pre-cut packaged chunks of butternut, about 30 oz worth- I did this and it saved so much time!)
1 large yellow onion, cubed
32 oz box of vegetable broth (1 box)
13 oz coconut milk (1 can)
1 t garlic powder
1 t curry powder
salt & pepper to taste
FOR THE SOUP: Lay out the cubed butternut and onion on a large baking sheet. Drizzle liberally with olive oil, salt and pepper and roast at 400ºF for 30-40 minutes or until the squash is fork-tender and a bit browned. Put this roasted mixture into a big pot (I used my dutch oven). Add all other ingredients and use a hand blender to purée the whole pot. If it seems too thick, add a little more broth or water. Simmer the pot on low, stirring occasionally, for about 20 minutes and serve hot.
FOR THE GARNISH: Using Flatout Flatbread's Artisan Thin Pizza Crust, cut matchstick-sized strips from 2 sheets of flatbread. Put the strips in a skillet with a generous amount of olive oil and cook them on med/high, tossing often with a wooden spoon, until brown and crispy (about 5 minutes). Sprinkle with salt.
Top each bowl of soup with a dollop of plain (non-dairy) yogurt, a pinch of fresh cilantro and several crunchy fried Flatout Flatbread strips. Serve hot!
