Spicy Butternut Squash Soup

Ahhh...warming ya inside and out.  This spicy butternut squash soup was the perfect way to warm up my parents, who are visiting our wet cold WA from the dry heat of AZ.  The bold, spicy flavors are balanced with the creamy coconut milk and sweetness of the apple.  You will finish your bowl filling full, satisfied and most importantly warm and toasty!


Spicy Butternut Squash Soup

2 T. olive oil
1 cup diced onion
3 cloves minced garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 T crushed red pepper flakes
1 large butternut squash (about 2 1/2 lbs), peeled, seeded and cut into chunks.
1/2 cup apple, peeled and chopped
1 1/2 tsp. sea salt
1 tsp. curry powder
4 cups chicken stock
1 1/2 T. sugar
1 15 oz. can coconut milk
5 spicy chicken sausage, casings removed and then chopped (I use the ones you can find at Costco)
Freshly chopped cilantro
Extra coconut milk to drizzle...mmmm.

Directions:

• Heat oil in large stock pot over meduim heat. Add onion and cook about 2 minutes.  Add garlic and ginger, and continue to stir, cooking for about 3 more minutes.  Add bay leaves and red peppers.  Stir in squash, apple, curry powder and salt, cook for 10 minutes.
• Raise heat to medium high and add chicken stock.  Cover and bring to boil.  Lower heat and simmer for 15 minutes, stirring and mashing every 5 minutes.  Add sugar and cook another 5 minutes.  Add coconut milk and continue to cook for another 10 minutes.
• Remove bay leaves (don't need anyone choking on those babies!)  Using an immersion blender, or in batches using a regular blender, puree until smooth.
• Reheat soup and add sausage.  Season with more salt if necessary, drizzle with extra coconut milk and garnish with cilantro.
• Eat well and stay warm my friends!