Recipe: Curried Butternut Squash Soup with Toasted Coconut and Golden Raisins (blender or food processor)

CURRIED BUTTERNUT SQUASH SOUP
WITH TOASTED COCONUT AND GOLDEN RAISINS

"You can make this soup in the fall when squash is freshly picked and you will be rewarded with the creamy, sweet flavors of autumn -- or enjoy it with the butternut squash available throughout these chilly months. The curry powder provides a little "kick," and the toasted coconut and golden raisins give a nod to the complex flavors of India: spicy, sweet, savory and rich."

1/4 cup unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
6 cups vegetable stock
1 cup half-and-half
Dash grated nutmeg
Dash cayenne pepper
Freshly ground black pepper (to taste)
1/2 cup toasted coconut*
1/3 cup golden raisins, plumped in hot water for 10 minutes, then drained

In a large soup pot over medium-high heat, melt the butter. When the butter is hot, add the onion and saute for about 2 minutes or until it begins to soften. Add the garlic and squash; saute for 10 minutes or until the squash begins to brown slightly.

Add the curry powder, thyme, bay leaf and salt. Cook for another 2 minutes or until the curry is fragrant.

Add the stock and bring to a simmer. Reduce the heat and cook for 30 minutes or until the squash is tender.

Discard the bay leaf and blend the soup with an immersion blender, blender or food processor until it is smooth.

Return to the pot to add the cream, nutmeg and cayenne. Taste for seasoning and add the pepper and more salt if desired.

Ladle the soup into heated bowls. Garnish with the coconut and raisins.

*To toast coconut, simply add it to a dry skillet and cook over medium heat until the coconut begins to brown. Stir constantly so that the coconut browns evenly. When golden brown, turn the coconut out onto a heat-proof plate to cool.

Makes 6 servings
Source: 300 Sensational Soups by Meredith Deeds and Carla Snyder