Curried Butternut Squash and Apple Soup

Curried Butternut Squash and Apple Soup

This soup is deceptively hearty and satisfying. Try it with a salad or Mary’s Gone Crackers, smoked salmon and goat cheese.  

Ingredients:

·       1 tbsp unsalted, organic butter

·       1 tbsp olive oil

·       2 c chopped onion

·       1 – 1 ½ tbsp mild curry powder

·       1 large butternut squash, peeled, seeded and cut into 1” chunks

·       1 sweet apple

·       1 tsp salt

·       Black pepper to taste

·       3 c filtered water

·       1 15 oz can full-fat coconut milk (or almond milk)

Instructions:

1.     Cut the butternut squash in half severing the neck from the bulb, then cut in half again length-wise (splitting the neck and the bulb). Scoop the seeds out of the bulb and discard. Peel each quarter with a vegetable peeler. Cut into 1” chunks. Set aside.

2.     Cut the apples into quarters, remove the seeds and cut each quarter into 1” chunks. No need to peel the apples! Set aside.

3.     Warm the butter and olive oil in a large stock pot. Add the onions and curry powder. Cook, stirring occasionally, until the onions begin to soften (5 min.)

4.     Add the squash, apples, salt & pepper and the water. Bring to a boil, then turn the heat down and simmer until the squash is very soft. Remove from heat and place the pot on a wooden cutting board.

5.     Blending –

a.    Immersion blender - insert and blend until ingredients are pureed but still have some texture.

b.    Countertop blender - let soup cool, then ladle into blender until carafe is half full. Be careful to cover blender top with a towel to avoid the steam popping the blender top off. Blend ingredients and pour into a new pot.

6.     Add coconut milk and stir. If mixture is too thick, add water to thin. Rewarm over low heat if needed.

7.     Serve with a few sprigs of fresh cilantro, crushed almonds and a few pomegranate arils for garnish… or just dig in!