I convinced my mom to make this soup for the blog because I had to share this recipe, it’s so easy and delicious!! The butternut squash pairs wonderfully with the apple, coconut milk and spices. I’m sure you’ll be making this recipe more than once if you give it a try. I almost forgot to mention that it’s vegan! I’ve actually made it with chicken broth and it tastes great too so no need to fret if you don’t like veggie broth! You can make this ahead of time and heat up just before serving so it’s really great for a dinner party; I’m all about spacing work out when hosting a get together.
We ate the bowls my mom made right away without photographing them, whoops! All her pretty garnishing with thinly sliced orange peels was lost, but I love the way this looks and tastes with a giant non-vegan dollop of sour cream and some fresh thyme sprigs arranged on top. You can spice this soup up with more pepper and curry if desired or blend it less for some more texture.
- Peel the skin off the apple
- Dice into cubes.
- In a large pot over medium heat, saute the onion and bay leaves until translucent. Add a desired amount of white pepper, curry powder, salt and cracked red pepper.
- Stir in butternut squash
- Cook for about 10 minutes.
- Pour in the vegetable broth. Add apples
- Add the entire can of light coconut milk. Simmer for about 1 hour stirring occasionally.
- When the squash is tender, remove from heat. Remove bay leaves. Let the soup cool. Transfer to a blender and blend until smooth and creamy. Heat the soup on the stove or the microwave. Serve with french bread and a garnish of orange peel.
The textures of butternut squash, apple and a hint of curry will satisfy your cravings for the perfect soup!
- 1 butternut squash large to extra large
- 1 onion white, medium
- 2 bay leaves
- dash crushed red pepper
- dash vindaloo curry powder
- 1 red apple medium, peeled, chopped
- 1 can can light coconut milk 13.5 oz, 398ml
- 1 quart vegetable broth
- ¼ tsp white pepper
- Pinch of salt
- 1 orange skin for garnish
- Peel the skin off the apple. Dice the butternut squash, onion and apple into cubes.
- In a large pot over medium heat, saute the onion and bay leaves until translucent.
- Add a desired amount of white pepper, curry powder, salt and cracked red pepper.
- Stir in butternut squash and cook for about 10 minutes.
- Pour in the vegetable broth.
- Add apples and the entire can of light coconut milk.
- Simmer for about 1 hour stirring occasionally.
- When the squash is tender, remove from heat.
- Remove bay leaves.
- Let the soup cool.
- Transfer to a blender and blend until smooth and creamy.
- Heat the soup on the stove or the microwave.
Garnish with an orange skin shaving and serve with french bread.
[…] with creamy avocado and crunchy almonds they make for an amazing salad! I could have this with my curried butternut squash soup, some french bread and be completely sated! If you don’t have champagne vinegar handy, white […]