3. Now it's time to pour in the veggie stock and add the butternut squash. Cook until you can easily get a knife or fork through the thickest cube of butternut squash. So......20ish minutes on a simmer or boil. When I'm in a hurry I boil. When I do it right, I simmer.
4. Squash all soft and mushy? Good. GRAB YOUR BLENDER! There is going to be a larger amount of liquid to veggie mush so add a good amount of both and try to make it even. I blend it down to a smooth texture. If it's too thick I add more broth. Too thin? Add more veggie. Blend until smooth and transfer back to an empty pot.
5.Once all soup is moved to the new pot turn the heat back up to a simmer. This is where we add all the seasonings. Salt. Pepper. Curry. Thai curry paste. Cayenne. We will also be slowly adding in the coconut milk to create a creamy texture.
6. Keep working at it until the taste is perfect.
7. Ladle into a bowl. Add a small dollop of Greek yogurt, some cilantro, and the seeds to garnish. Enjoy.
The Daily Roast is a thought, question, list, or any other mini that doesn't need an entire blog. Thought Flights are here to get you pondering and wondering.