It’s comfort soup in an even comfier bowl.
Somehow it is mid October and how that happened is beyond me. Life is a busy, awesome blur. A blur that has me stressing, happy, excited and tired all at the same time. It’s a good thing, and I am so not complaining, well actually I am complaining that is already mid October, but it really does seem that the older I get the faster time flies.
Most of the leaves have turned and fallen here, it is freezing the minute the sun goes behind the mountains around five-thirty and we have already seen our fair share of snow for the season. The first of the many resorts around here, A-Basin, opened yesterday.
I am so not ready for ready for the Colorado mountain winter to begin. I am trying to savor these last warmish days before the snow blankets the ground, but I better suck it up, winter is coming and I have a feeling it is going to be a very snowy year.
Some people are saying the wet summer means a heavy snow year. I am excited and scared at the same time. Excited for all the days leading up to December twenty-fifth or maybe even January first.
But scared the snow will last and last. That snow in April thing? Yeah, not really into that.
But it’s October, so let’s talk soup.
Mid October just means SOUP! Lots and lots of soup! At least that’s how it goes around here. Or at least that is how I am hoping it is going to go around here.
Most years it’s just chili. I mean chili NEVER fails. It is always good, always hot, always hearty and just plain awesome, but this year I am determined to throw in a few odd balls. Odd balls like curry, squash and goat cheese (!!!). Trust me, my family was looking at me like I was crazy. Especially about the curry part, they think they are not curry people, but I have proven them wrong a total of one, two, three and four times. Oh and now five. Yes!
This one was kind of a given though.
I combined everyone’s beloved broccoli cheddar soup with some spiced up curry and goat cheese. So basically, there was nothing for them not like. It’s a giant bowl of creamy butternut squash, with broccoli and tons and tons of cheese. Plus more cheese on top, then poured into a bread bowl. Pure creamy comfort.
I am actually really wishing this was dinner tonight.
Lately I am in a constant state of being just plain freezing. See I have this problem. When it’s sunny with not a cloud in the sky I can’t take picture in my kitchen. There is just too much direct sunlight streaming in. I love the sun, but oh my gosh, I really wish it did not shine directly in basically every single window in our house. Whatever, long story short is that I have had to resort to taking pictures with the front door wide open. It just happens to be the only light I am liking these days. Such a pain and SO cold.
I have been shooting in my big down puffy coat. It’s a pretty funny sight and I get some pretty interesting looks from the rare person who occasionally walks by. It’s getting colder and colder by the day, I need a new solution.
So I am basically now always craving warmth.
And soup, but again, I am not complaining. I love both these things.
Especially when they involve warm curry, butternut squash, cheddar cheese and goat cheese. Doesn’t get a whole lot better or cozier than that.
This soup is a one pot deal, which is awesome and it requires very little work. The hardest part is pureeing the soup and that is only hard if you don’t have an immersion blender, which of course I don’t.
Well, I did but it just broke on me one day last year. Ugh.
Oh, and over in these parts, today is the perfect soup kind of day. It’s snowing. Again. And I love it!
Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup
Serving Size: 4
- 2 tablespoon coconut oil
- 1 small onion, finely chopped
- 1 clove garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- 3 cups butternut squash (about 1 small squash), cubed
- 4 cups fresh or frozen broccoli florets
- 1 (14 ounce) can coconut milk (lite or regular, but I used regular)
- 4 cups chicken or vegetable broth (plus 2 cups water to thin)
- 1 tablespoon curry powder
- 1-2 tablespoon thai red curry paste, use 1 tablespoon for less heat
- 1 teaspoon cayenne pepper, or to your taste
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 2 ounces crumbled goat cheese, plus more for topping
- [easy no-knead pumpkin bread bowls | http://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/]
- fresh cilantro, chopped, for garnish
Heat a large heavy bottom pot over medium heat. Add the coconut oil and throw in your onion, garlic and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the ginger, curry paste, curry powder and cayenne and stir until incorporated. Cook for 3-5 minutes, stirring occasionally. Add the squash, broccoli and broth to the pot, bring to a boil, cover and simmer for around 35-45 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. I like to take a few of the broccoli florets out, puree the soup and then re-add the broccoli florets back so there is a little chunkiness to the soup.
Return the soup back to it's pot and place over medium heat. Add the coconut milk, salt and pepper. Simmer for 10 minutes or until it is warmed through. Stir in the shredded cheddar cheese and goat cheese, stirring until melted. If the soup seems too thick, add 1/4 cup water at a time until your desired consistency is reached. Taste and season with salt and pepper to your liking.
Serve the soup in hollowed out [pumpkin bread bowls | http://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/] and top with crumbled goat cheese and fresh chopped cilantro.
P.S Top with lots and lots and lots of goat cheese. Trust me, it’s going to make your day better.