I have been patiently waiting to make this soup, (as I pass a big beautiful butternut squash plant every morning!) thinking that a chill should be in the air to before properly ringing in soup season. But today, this baby got the best of me and I made this hearty autumnal soup on an 85 degree day. No biggie, we will eat it chilled until the rain comes! I am lucky that my mom was gracious enough to plant this squash plant last spring in anticipation of my big move out west, (I had an epic cross-country move this summer). Her foresight will bring about many a tasty treat, and I am oh-so grateful.
I love this soup because it is super simple, and has relatively few ingredients. Of course, you do have to muscle your way through the squash and skin the pieces, which may require a few knife skills. I found a cleaver to be a nice persuader, and that cutting the squash into smaller chunks made peeling a bit easier.
It's well worth the tussle with squash! Trust me!
- 1/2 onion, chopped
- 3 TB curry powder
- 1 large butternut squash, peeled and chopped into cubes
- 1 apple, peeled and chopped into cubes
- 1 can coconut milk
- Seeds from the butternut squash, for toasting
- 2 TB Coconut oil Olive oil for drizzling
- Add onion and coconut oil to a pot and sautée until onions begin to turn translucent.
- Add 1 tablespoon of the curry powder to the onion mix.
- Dominate that squash, and continuously add chopped squash to the pot. Turn heat to medium low and cover with a lid. Remember to keep the seeds!
- Once all the squash is in the pot, add about 1/2 of coconut milk and another Tablespoon of curry powder.
- Skin and chop the apple and add to the pot.
- Add the rest of the coconut milk,(you may want to reserve a splash for a drizzle on each serving) the final tablespoon of curry powder, and simmer on low for 20 - 30 minutes or until squash has more or less fallen apart.
- While the soup is simmering, toast the squash seeds. Rinse seeds thoroughly of squash bits, and spread evenly on a cookie sheet. Bake in a 350 degree oven for 10 - 15 minutes, or until seeds are browned and toasty.
- Once the soup has cooked a while, and the squash is disintegrating, pour about half of the soup into a food processor or blender and process until creamed.
- Add the creamed portion back to the pot. Add 2 cups water and return to a simmer.
- Serve immediately, or let settle to room temperature, or even chill it if you find yourself in the midst of an Indian summer!
- When serving, sprinkle a few toasted squash seeds on each bowl for a tasty crunch!
This is beautiful with a swirl of coconut milk and/or olive oil in top--try aiming for the bowl, not the counter, oops!
A bit of green is always nice too, try some parsley, cilantro, or chives for a pop of color! Red pepper finely chopped is nice too!
And Enjoy it!