Coconut Curry Squash Soup
This soup works best with a dense, sweet winter squash – such as butternut or sweet meat.
Ingredients
- 6 cups winter squash cut into 1-inch cubes
- 1 tablespoon butter or olive oil
- 1 large apple peeled, cored and diced
- 1 onion diced
- 4 cups chicken stock
- 1 cup canned coconut milk whole fat -not light
- ground cinnamon
- Curry Powder
- Salt and Pepper to Taste
Instructions
- In a 3 quart pan, melt the butter.
- Add the onion and apple and sauté until the onion and apple begin to become translucent.
- Add the cubed squash and the 4 cups of chicken broth.
- Bring to a boil and reduce heat to a simmer.
- Simmer for 30 minutes, or until the squash is tender.
- Using a blender, carefully puree the soup in small batches.
- Return to the pan.
- Add 1 cup (about ½ can) of the coconut milk. Stir to combine and bring back up to temperature.
- Add salt and pepper to taste.
- At this point, you can serve as is – or add cinnamon – and or curry powder.
- If adding cinnamon, about ½ teaspoon should do.
- If adding curry powder, start with ½ teaspoon and add until you reach the desired taste.
Notes
This soup is very adaptable. You can serve it without the spices, or as spicy as you like.
If you have an immersion blender, by all means, use it to puree the soup.
The squash can be cooked ahead of time. Simply saute the apples and onion, add the broth and simmer for 15 minutes or until the apples and onions are very tender. Add the cooked squash and heat through.
If you like texture, reserve some of the squash and apple chunks before pureeing. Add them back in before bringing back to temperature.
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