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Last weekend we took a trip to the Santa Barbara Mountains. We go in October almost every year. We stay in a cabin, and visit Snow Line Orchard, and carve pumpkins and just generally unplug and enjoy Fall in the mountains. It was Darling Baby’s first year.
(We may not look like it here, but I promise we were having fun)
We came back with lots of Honey Crisp apples. Not a bad problem to have, eh? So I started making things with them right away. I put them in coconut flour muffins and we ate them raw, and made a pork roast with them and still, there were more apples. Then butternut squash went on sale at Trader Joe’s, and I thought HA! I’ll make butternut squash soup! I kid you not, this soup is so good you won’t be able to stop eating it. I’ve eaten it hot for dinner. I’ve eaten it cold for breakfast. I’ve eaten it straight out of the refrigerator. While I think it makes a terrific “soup and sandwich” type of soup, I think it would be PERFECT in little bowls (ahem, as pictured) at a cocktail party. And I was just being cute when I garnished it with chopped, sauteed apple and curried seeds, but OH MY WORD was it delicious that way. I highly recommend the extra step.
Curried Apple Butternut Squash Soup
2 medium butternut squash, cut in half lengthwise, seeds removed (save for garnish)
2 firm apples, cored and diced
1 medium yellow onion, chopped
1 inch piece fresh ginger, peeled and diced or grated
1 tablespoon curry powder
1 can coconut milk (find BPA-free coconut milk here
1 1/2 C chicken broth
salt and pepper
Preheat oven to 425 degrees
Melt a tablespoon of coconut oil in a roasting pan.
Place squash, cut side down in roasting pan.
Roast 45 minutes to an hour, or until fork tender.
In a dutch oven, heat a tablespoon of coconut oil.
Saute apples and onions in oil until soft.
Add ginger and curry powder and saute 2 more minutes.
Scoop flesh out of roasted squash and add to apple mixture. Stir to incorporate flavors.
Add coconut milk and chicken broth. Stir to incorporate ingredients and bring to a boil.
Simmer mixture, uncovered for 20 minutes.
Using either a high power mixer or an immersion blender, blend soup until it’s smooth.
Garnish with finely diced, sauteed apples and curried butternut squash seeds.
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This recipe was featured on The Huffington Post