Creative Culinary Solutions

Coconut Curry Butternut Squash Soup

Name: Coconut Curry Butternut Squash Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 25
Ingredients: 1.75 L Gluten Free Dry Vegetable Base80 ml Canola oil350 g Diced onion, frozen600 g Diced Carrots, frozen15 ml Curry Powder5 ml Cumin5 ml Turmeric5 ml Ginger, Ground5 ml Garlic Powder1.5 kg Diced Butternut Squash, frozen300 g Pre-Peeled Potatoes, fresh, diced into 1.0 cm cubes2 each Bay Leaves, dried1 L Coconut Milk, canned

May garnish with small diced red pepper and cilantro or finely chopped green onions.

Serve with chicken/egg salad sandwich and fresh fruit.

Difficulty:	10/20
Yield serving:	25
Preparation time:	30 minutes
Cooking time:	45 minutes

Difficulty

10/20

Yield serving

Preparation time

30 minutes

Cooking time

45 minutes

Ingredients

1.75 L Gluten Free Dry Vegetable Base
80 ml Canola oil
350 g Diced onion, frozen
600 g Diced Carrots, frozen
15 ml Curry Powder
5 ml Cumin
5 ml Turmeric
5 ml Ginger, Ground
5 ml Garlic Powder
1.5 kg Diced Butternut Squash, frozen
300 g Pre-Peeled Potatoes, fresh, diced into 1.0 cm cubes
2 each Bay Leaves, dried
1 L Coconut Milk, canned

Preparation

WASH HANDS BEFORE, DURING, AND AFTER PREPARATION. SANITIZE ALL SURFACES AND EQUIPMENT.

Prepare Gluten Free Vegetable Soup Base. Place Water in a stockpot and bring to a boil over high heat. Whisk in Vegetable Soup Base until completely dissolved. Return to a simmer and simmer for 1 minute. Cover and maintain at ≥60°C/140°F until required in Step 4.
Heat Canola Oil in a large stockpot or tilting skillet on medium high heat. Add Diced Onions, and Diced Carrots. Sauté for approximately 5-7 minutes, stirring occasionally.
Add the Curry Powder, Cumin, Turmeric, Ginger Powder, and Garlic Powder. Cook for approximately 1 minute, stirring continuously to release the flavours.
Add Butternut Squash, Potatoes, Bay Leaves and heated Vegetable Soup Base. Bring to a boil, then reduce heat and maintain a gentle simmer until the vegetables are very tender for approximately 30-40 minutes. Stir occasionally.
Remove and discard bay leaves. Add Coconut Milk and return soup to a gentle simmer. If required adjust consistency with additional prepared vegetable soup base. Heat thoroughly and ensure the soup reaches a minimum internal temperature of 74ºC/165º
Transfer prepared Coconut Curry Butternut Squash Soup into insert pan(s) and cover. Maintain at >60ºC/140ºF during hot holding and service.