Ingredients with Measurements:
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 4 cups stale bread, cubed
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Spread the butternut squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and lightly browned.
4. In a large pot, heat the remaining olive oil over medium heat.
5. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
6. Add the curry powder, cinnamon, ginger, and nutmeg and cook for another minute, stirring constantly.
7. Add the roasted butternut squash and chicken or vegetable broth to the pot and bring to a boil.
8. Reduce heat and simmer for 10-15 minutes, or until the squash is very tender.
9. Using a blender or immersion blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the can of coconut milk.
11. Add the stale bread cubes to the soup and stir to combine.
12. Cook for an additional 10 minutes, stirring occasionally, until the bread has absorbed most of the liquid and the soup has thickened.
13. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 40g
Protein: 10g
Sodium: 800mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- You can use pumpkin instead of butternut squash.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add some cooked chicken or shrimp to the soup for a heartier meal.
- Top the soup with some toasted coconut flakes or chopped fresh cilantro for extra flavor.
Tips and tricks:
- To make this soup gluten-free, use gluten-free bread instead of regular bread.
- If the soup is too thick, add more broth or coconut milk to thin it out.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with some toasted coconut flakes or chopped fresh cilantro.
Garnishes:
Toasted coconut flakes, chopped fresh cilantro, or a drizzle of coconut milk.
Pairings:
Serve this soup with some crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, cook it for a few more minutes to let the bread absorb more liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Panade is a French dish that traditionally consists of stale bread soaked in broth or milk and then baked with cheese and other ingredients. This recipe puts a twist on the classic panade by using butternut squash, coconut milk, and curry spices to create a flavorful and creamy soup.
Flavor profiles:
This soup is creamy, savory, and slightly sweet, with a hint of spice from the curry powder and cinnamon.
Serving suggestions:
Serve this soup as a comforting and warming meal on a chilly day.
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Taste: Spicy, Savory, Coconutty, Curry, Buttery, Curry-Flavored