Curried Butternut Squash Soup

We have been loving the slow cooker at our house lately – it may run out of power at the rate we are using it.  This next soup recipe is so good it will have you slurping it down like this.  Eric told me several times that this was a good soup, which for a man of few rants and raves, this is big!

Speaking of loving the soup, have you seen the Andy Warhol limited edition soups at Target?!  Of course I bought all 4. 

Ok, so back to my soup recipe.  I started by dicing mushrooms, both shiitake and brown bellas.  I love the shiitake mushroom – it’s delicate lacy underside, it’s flavor, and around here, it’s delicacy due to prices.  

This is the normal mushroom in our dishes.  

Next, peel and cube a butternut squash.  

I cannot get enough butternut squash.  It’s flavor lends itself so well to soups.  Boil the butternut squash on the stovetop in 15 oz of broth for 30 minutes or until soft.  Or, place the broth and squash in a 4 to 5 quart slow cooker and cook 8 to 10 hours on low or 4 to 5 hours on high.  

When the squash is cooked, blend until smooth.  Allow the squash to cool before blending, if you do not have an immersion blender, otherwise you are likely to burn yourself on hot soup spraying out through the lid.  I admit though, the Baby Bullet did a fine job preventing burns.  Another reason to have one of these gadgets around the house.  

Add 2 to 3 tablespoons red curry paste and and 1 cup milk, stir until combined.  I use almond milk in place of milk in all my recipes.  

Mix in the diced mushrooms.  

Add 2 cups diced celery.  

Slice one package of extra firm tofu.  

I tried this new variety for this recipe – it did not disappoint.  The tofu held firm through the entire duration of the soup’s cooking time. 

Cook in slow cooker on low for 5 to 6 hours.

Enjoy!

1. Cut and peel 4 pounds of butternut squash.  Combine with 15 oz of vegetable broth.  Boil on stovetop for 30 minutes, or til softened.  Or, cook in slow cooker for 8 to 10 hours on low or 4 to 5 hours on high.  

2.  Blend cooked squash in batches until smooth.  Place pureed squash into slow cooker.  Stir in 1 cup of almond milk and 2 to 3 tablespoons of red curry paste. 

3. Mix in 2 cups diced assorted mushrooms and 2 cups diced celery.  Drain and slice into strips, one package of extra firm tofu, add to the slow cooker.  

Soup will thicken after storage, so you may want to add a little extra water or milk when eating leftovers, if there are any, that is.