About the music: Cooking has its ups and downs in terms of activity and pace, so for this recipe we tried to capture those ups and downs in the music we chose. While you are doing your cutting, chopping and prep we gave you some really nice upbeat nu-disco, such as Aeroplane, to get you feelin’ right. Then, while your relaxing waiting for your squash to cook we let Poolside take over with their groovy Night Mix. Finally, while you get back into the action we pick up the pace at the end to give to the push you need to finish.
Serves:4
Prep Time: 30
Cook Time: 45 minutes
Ingredients:
1 medium sized butternut squash peeled, seeded
1-2 sweet potatoes peeled
1 medium onion
1 can coconut milk
4 cloves garlic chopped
2 1/2 tbsp curry powder
3 cups water
2 tbsp fish sauce
salt to taste
pepper to taste
3 tbsp olive oil
croutons or nice hard bread
small handful cilantro
Directions:
Before you do anything just get down on this Aeroplane song for like a half a minute, its the kind of song that just makes you want to be doing something awesome… like making soup. Now you can start making your soup.
Preheat the oven to 400F. Line a baking sheet with parchment paper and cut your squash and potato into 1-2 inch cubes. Put the squash and potato in a bowl with the garlic and toss with olive oil salt and pepper. Once everything is coated, spread out on the baking sheet and bake for 45 minutes or until squash is very soft.
Meanwhile, chill out for a hot second and get down on this Poolside mix, it should be getting quite good a this point. Now, chop the onion. Place a large pot on medium heat with olive oil. Cook onion with curry powder until caramelized, 7-8 minutes. Add the coconut milk and water and mix it up right.
Add the now-soft squash and potatoes to pot. If you timed it like we did, you should be getting back into some awesomely upbeat tunes. You know, the kind of tunes that make you wanna just blend some hot soup. Take the circular thing out of the top and cover it with a towel or else terrible, terrible things will happen. Your going to want to do this in batches.
Pour back into the pot and add water if needed to thin. Add some salt and pepper. Pour into bowls, top with chopped cilantro, croutons, and a plop of olive oil. Swill.
Adapted from Joyilicious