Family Dinner: Curried Coconut Butternut Squash Soup and Oat Bread

You know, there aren't too many meals out there that are better on a cold day than a bowl of soup and some fresh bread, hot out of the oven.

First the soup....your basic squash soup kicked up a notch with the addition of some spices and coconut milk. I adapted this from a WW recipe.

The real star here though, is the bread.  This is the stuff.  It is surprising to me how little "hands-on" time it takes to make your own bread.  If you have some time to kill to let it rise, then you can do this.  (Working folks, this might have to be a Sunday activity for you).

The bread is perfectly dense, and could make some great sandwiches the next day....if you have better self-control than I and can somehow make it last that long. I based this on a recipe from King Arthur Flour, which makes the best flour out there, in my humble opinion.

Curried Coconut Butternut Squash Soup
Makes 8 servings
115 cals / 4g fat / 20g carbs / 2g protein

1 tsp olive oil
2 onions
1 large butternut squash
4 cloves garlic
2 TB grated fresh ginger
1 tsp salt
1 TB curry powder
1/2 tsp garam masala
1/8 tsp cayenne pepper
4 cups chicken broth
1 can light coconut milk
1 lime
cilantro sprigs for garnish

1. Peel and chop onions. Heat oil in a large pot over medium heat and cook onions until soft, about 5 minutes. Meanwhile, mince garlic and grate ginger. Add to pot and continue to cook, stirring occasionally.

2. Remove peel from squash and cut into 1 inch cubes, discarding pulp. Add to onions and continue to cook until squash begins to soften, about 5 minutes more. Stir in curry powder, garam masala, cayenne, and salt. Add chicken broth and bring to a boil. Cover pot and reduce heat to medium low, simmering until squash is soft and mushy, about 20-30 minutes.

3. Using an immersion blender, purée squash until smooth. If you don't have an immersion blender, you can do this in batches in a regular blender or a food processor. Just be careful, cause it is hot! Return soup to pot over medium heat. Stir in the coconut milk and juice from 1 lime. Season with salt and pepper to taste. Garnish with some cilantro sprigs.


Oat Bread

2 tsp (1 packet) active dry yeast
1 1/4 cup milk (I used skim)
3 TB brown sugar
2 TB butter
2 tsp salt
2 cups unbleached bread flour
1 cup whole wheat flour (or you can use all bread flour)
1 cup oats

1. Heat milk to warm to the touch, but not hot (about 45 seconds in the microwave). Mix milk with brown sugar in the bowl of a stand mixer fitted with a dough hook (or just in a large bowl if you are doing this by hand). Sprinkle yeast over the top and let sit until frothy, about 10 minutes. Meanwhile, melt butter.

2. After yeast has become bubbly, add melted butter, salt, flours, and oats. Mix on low speed to kneads until dough forms a ball, then increase speed to medium low and allow dough to knead, about 5 minutes (or knead by hand 10-15 minutes). Dough will become smooth and elastic.

3. Spray a large bowl with cooking spray (or oil), and place dough in bowl, covered in a warm place. Let rise until roughly doubled, about 1 1/2 - 2 hours. Once risen, punch dough down and using your hands, shape into a log shape and place in a well greased loaf pan. Sprinkle with oats for garnish, and lightly cover. Allow dough to rise until about 1 inch above edge of pan, 30-60 minutes. Bake at 350 for 35-40 minutes.