CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP
So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.
Provided by Leslie Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
- Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
- Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
- Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 44.3 g, Fat 25.1 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 19.2 g, Sodium 68.4 mg, Sugar 10.9 g
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