This is a great, warming, butternut squash soup for cold weather with a coconut-curry spin.
- 1 large butternut squash
- 2 Tbs olive oil
- 1 large yellow onion chopped
- 1 large apple peeled and chopped
- 1 14 ounce can of coconut milk
- 2 cups vegetable broth (or saved steamed vegetable liquid!)
- 2 tsp curry powder
- 2 tsp ginger powder (or fresh grated)
- 1/2 tsp allspice
- salt and pepper
1. Bake the squash. Preheat oven to 375 degrees. Slice the squash into 1/2 - 1 inch thick pieces. (The thinner the slices, the less bake time.) Wrap the slices up tightly in a giant piece of aluminum foil on a baking sheet. Bake for 30-50 minutes depending on the size of the slices. You want to be able to easily remove the skin. Peel squash and set aside.
2. Saute Onions. In the bottom of a big soup pot, saute the onions over med-low heat until they golden.
3. Add. Add the apple, squash, broth and spices. Simmer until the apples are tender, about 10-15 minutes.
4. Process. Transfer the solids to a food processor and blend until smooth, then transfer back to pot. (Or use an immersion blender inside of the pot if you have one.)
5. Finish. Add the can of coconut milk and simmer for an additional 10-15 minutes. Season with salt and pepper. Add cinnamon to taste if you so desire. Lastly, you can serve with a dollop of greek yogurt (or non-dairy yogurt). Enjoy!
Recipe modified from A Thanksgiving Feast, No Turkey's Allowed published in The New York Times November 1, 2011.