Tuesday, November 10, 2015

Curried Squash Soup with Mung Beans

Curried Squash Soup
with Mung Beans
This time of year, everything is about pumpkin and squash. But instead of reaching for some packaged, spiced confection, that doesn't even have an ounce of real pumpkin in it, why not try something simple, homemade and warm, that will make your house smell great and your body strong?  Last year I made a Curried Pumpkin Soup with fresh kale from my garden and it was amazing.  So I changed it up a little this time around, added a little more richness with organic coconut milk, plain soy milk and a can of organic squash, and experimented with sprouted mung beans, that are quick cooking and extremely high in protein.  For some extra texture, I also added in four cups of cubed butternut squash. Besides opening all of the cans and keeping an eye on the stove, this meal was a snap, and made enough for three dinners for my husband and I.  I put a large portion in the freezer a few weeks ago, and am so thankful that dinner on this cold and rainy night will be as simple as heating this up on the stove.

Curried Squash Soup with Mung Beans

2 T. olive oil
1 small onion, chopped
6 large cloves of garlic, chopped
2 T. curry powder
2 tsp. ground ginger
1 tsp. ground black pepper
1/2 tsp. cayenne pepper, optional
2 (15 oz.) cans organic pumpkin
1 (15 oz.) can organic squash
1 (13.5 oz.) can organic coconut milk
4 C. organic vegetable stock
2 C. organic plain soy milk
1 C. sprouted mung beans
Mung Beans
4 C. cubed butternut squash
salt, to taste

In a large soup pot, heat the olive oil, onion, and garlic over medium-low heat for about 5 - 10 minutes, until softened. Add in the curry powder, ginger, black pepper, and cayenne pepper and cook another 2 minutes.  Pour in the 2 cans of pumpkin, the can of squash, coconut milk, vegetable stock, and soy milk.  Increase the heat and bring to a boil.  Add in the mung beans and the squash, reduce to low heat, and simmer for about an hour.  Add salt to taste, and serve.
Makes 6 - 8 large servings.

Adding the spices

Bringing to a boil

Ready to serve

Dinner is served

great with some homemade
beer bread on the side

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