Velvety squash soup is one of my favorite comfort foods. I love the simplicity of this squash soup recipe flavored with curry, apple and coconut milk.
Curried Butternut Squash Soup
1 tablespoon olive or canola oil
1 cup chopped white or yellow onion
2 cloves garlic, finely chopped
1 medium apple, peeled, cored and chopped
2 1/2 pounds butternut squash, peeled, seeded and cut into chunks
4 cups vegetable broth or water
1 tablespoon curry powder
Dash cayenne pepper
1 cinnamon stick (optional)
1 small can (5.46 ounces) canned unsweetened coconut milk (2/3 cup)
Freshly ground black pepper
In large pot, heat oil over medium heat. Add onion, garlic and apple; cook and stir 5 minutes. Add squash, broth, curry powder, cayenne pepper and cinnamon stick. Bring to boiling, reduce heat. Simmer, covered, 20 to 25 minutes until squash is very tender. Remove and discard cinnamon stick. Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. Season to taste with salt and black pepper.
Makes about 8 cups soup.
Tip: Make your own vegetable broth to use in this simple squash soup.