Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons olive oil
- Salt and pepper, to taste
Directions:
1 Preheat the oven to 400¡F. Line a baking sheet with parchment paper.
2 In a large bowl, toss the butternut squash and apples with olive oil, salt, and pepper. Spread the mixture in an even layer on the baking sheet and roast for 25-30 minutes, until tender and lightly browned.
3 In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and saut until the onion is translucent.
4 Add the curry powder to the pot and stir until the onion mixture is coated in the spices.
5 Add the roasted butternut squash and apples to the pot and stir to combine.
6 Add the vegetable broth to the pot and bring to a simmer.
7 Reduce the heat to low and let the soup simmer for 10-15 minutes.
8 Remove the pot from the heat and let the soup cool slightly.
9 Use an immersion blender or a regular blender to puree the soup until it’s smooth and creamy.
10 Return the soup to the pot and add the coconut milk, stirring to combine.
11 Heat the soup over low heat until it’s warmed through, and season with salt and pepper to taste.
12 Serve hot and enjoy!
This curried butternut squash and apple soup is a perfect blend of sweet and savory flavors, with the warmth and depth of curry powder tying it all together. Roasting the butternut squash and apples adds depth and sweetness to the soup, while the curry powder brings in a touch of spice. The addition of full-fat coconut milk gives the soup a creamy texture and richness without any dairy. It’s a perfect soup for chilly fall or winter days, and can be served as a main dish or as a starter for a larger meal.
