My last post was basically about how hot it’s been here in the Bay Area, so why is this next post about soup? Because you can eat this one cold. Or hot. Call me weird, but I like soup in the summer because it’s just easy to eat. Maybe it’s my Filipino roots… Mom always said how they eat soups all the time in the Philippines and it’s always hot there so to her it’s always soup season. Makes sense to me! However, my non-Filipino friends and family just look at me funny when I say I want soupy things in the summer. At least this one is easy to make and eat, and has the added bonus of being tasty when chilled!

Butternut Squash Soup
Serves 6-8

About 6 cups of butternut squash, peeled, seeded, and chopped (frozen works too!)
4 cups vegetable stock
1 inch nub of ginger, roughly chopped (use more if you like)
1/2 med white onion, chopped
2 Tbsp curry powder
Salt
1 cup cooked quinoa
1 can coconut milk

If you have an Instant Pot: Put the butternut squash, vegetable stock, ginger, onion, curry powder, and salt in the cooking insert. Use the “Manual” function to cook on high pressure for 8 minutes. Allow to depressurize naturally for 10 minutes before releasing pressure. Add in quinoa and coconut milk. Use an immersion blender to blend everything smooth.

If you have a crock pot: Put the butternut squash, vegetable stock, ginger, onion, curry powder, and salt in the crock. Cook on high for 3-4 hours. Add quinoa and coconut milk. Use an immersion blender to blend everything smooth.

If you just want to do this on your stove: Put the butternut squash, vegetable stock, ginger, onion, curry powder, and salt in a stock pot. Bring to a boil, reduce heat to low, and simmer until butternut squash is fork tender. Add quinoa and coconut milk. Use an immersion blender to blend everything smooth.