This soup is delicious and perfect for fall! I love the warm, delicious fall flavors and its nice to branch away from cinnamon and pumpkin sometimes (although I LOVE those too!)
I made this recipe the other day and was surprised how quick (besides roasting the squash) and easy it was!
Curry powder provides us with anti-oxidant and anti-inflammatory benefits. There is also research relating eating curry to preventing cancer and Alzheimer’s.
2 medium butternut squash, cut in half lengthwise, seeds removed
2 firm apples, cored and diced
1 medium yellow onion, chopped
1 inch piece of fresh ginger, peeled and diced or grated
1 Tbsp curry powder
1 mini can coconut milk
1 1/2 cups low-sodium broth
olive oil or coconut oil as needed
salt and pepper to taste
1. Preheat oven to 425F. Choose your roasting pan for the squash and prepare a piece of parchment paper for it.
2. Cut squash in half and remove seeds.
3. Place squash, cut side down in roasting pan, on the parchment paper, and roast for 45 minutes to an hour, until you can easily poke it with a fork.
4. In your cooking vessel of choice, heat your oil, and sauté the apples and onions until tender.
5. Add the ginger and curry powder and sauté for 2 more minutes.
6. Scoop flesh out of roasted squash and add to apple mixture. Stir to incorporate flavors.
7. Add coconut milk and broth. Stir and bring to a boil. Allow to simmer, uncovered for about 20 minutes.
8. Using either a high power mixer or blender, blend soup until it’s smooth.
9. Garnish and enjoy!
Recipe adapted from The Darling Bakers