Name: Curried Squash Soup
Ingredients: 6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds); 3 large sweet potatoes, peeled and chopped; 1 onion, chopped; 2 small to medium apples, peeled and chopped; 2-inch piece of ginger, peeled and grated; 2 large garlic cloves, minced; 1 can of full fat coconut milk. Do not shake the can.; 2 cups of apple cider; 2 1/2 tablespoons of mild curry powder (or to your taste); 4 vegetable bouillon cubes (optional); Oil, butter or ghee for cooking; Salt to taste. I use sea salt; 2 cups of pumpkin seeds; 1/2 cup of flaked or shredded coconut; 6 tablespoons of honey or vegan substitute; Oil, melted butter or melted ghee for cooking; Salt to taste. I use sea salt.

Description

With sweet potatoes and butternut squash, this curried soups is a beautiful balance of creamy coconut milk, apples and pumpkin seeds sprinkled on top.

Ingredients

Units Scale

6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds)
3 large sweet potatoes, peeled and chopped
1 onion, chopped
2 small to medium apples, peeled and chopped
2-inch piece of ginger, peeled and grated
2 large garlic cloves, minced
1 can of full fat coconut milk. Do not shake the can.
2 cups of apple cider
2 1/2 tablespoons of mild curry powder (or to your taste)
4 vegetable bouillon cubes (optional)
Oil, butter or ghee for cooking
Salt to taste. I use sea salt

Toasted Pumpkin Seeds

2 cups of pumpkin seeds
1/2 cup of flaked or shredded coconut
6 tablespoons of honey or vegan substitute
Oil, melted butter or melted ghee for cooking
Salt to taste. I use sea salt.

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Instructions

Preheat the oven to 325 and line a baking tray with foil. Toss the coconut and seeds with salt, honey and oil. Spread out in a single layer. Bake for about 10-15 minutes or until the coconut is golden brown. Sprinkle with a little more salt. Scrape into a bowl and reserve. (It will be soft when taken out of the oven but hardens as it cools.)
Sauté the onion in a soup pot with some oil, butter or ghee until it’s soft. Stir in the curry powder and toast it for about 30 seconds to release its flavor. Add the apple cider, 4 cups of water, the bouillon cubes, squash, sweet potatoes, apples, ginger and garlic. Salt to taste. Bring to a boil. Cover and simmer until the squash and potatoes are soft. Blend some of the soup in a blender or an immersion blender to thicken it. Keep some of the potatoes, squash and apples in tact. Stir the coconut milk to taste (do not to shake the can so that the coconut cream remains at the top.) Use 1/3 to 1/2 cup of the coconut cream in the soup and heat through. Serve with the toasted coconut and pumpkin seed topping.

Notes

The soup is vegan or vegetarian, depending on how you prepare it.

I use a microplane zester to grate the garlic and ginger directly into the pot.

Category: Main