Sunday's Soup

This week's soup recipe is not soup!!! I found this recipe for Butternut Coconut Curry and it sounded so good that I just had to give it a try. Not only is it good, it's easy to make. Just saute the onions and carrots and then throw everything in the crock pot and let it cook. If you like curry, then I think you'll enjoy this dish.
I can't remember how I found the recipe, but it is from a site called Taste of Home. The tag line is, "best loved recipes from home cooks like you." I haven't taken the time to look around, but it seems that you can submit your own recipes to the site.
The dish looks like a porridge in the photograph, don't be fooled, it's quite hearty and especially aromatic. I did made a few additions. I added tofu, a little more salt and a good bit of black pepper. Some red pepper would also be a nice addition if you like a spicy curry. All in all, a great heartwarming dish for the winter months.
Butternut Coconut Curry  

Ingredients

• 1 cup chopped carrots
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1-1/2 teaspoons brown sugar
• 1-1/2 teaspoons curry powder
• 1 garlic clove, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
• 2-1/2 cups vegetable broth
• 3/4 cup coconut milk
• 1/2 cup uncooked basmati or jasmine rice

Directions

• In a large skillet, saute carrots and onion in oil until onion is
• tender. Add the brown sugar, curry, garlic, cinnamon, ginger and
• salt. Cook and stir 2 minutes longer.
• In a 3- or 4-qt. slow cooker, combine the butternut squash, broth,
• coconut milk, rice and carrot mixture. Cover and cook on low for 4-5
• hours or until rice is tender.
• Yield: 9 servings.

The dish is rather low in calories, only 200 calories per 3/4 cup serving. If you would like to find the recipe, here is a link, http://www.tasteofhome.com/recipes/butternut-coconut-curry