Sunday, December 7, 2014

Coconut Butternut Squash Soup

This is the perfect soup to have in your fridge this winter, it's rich, creamy and very filling.

Coconut Butternut Squash Soup
Vegan Holiday Kitchen CB by Nava Atlas
8 servings

1            large butternut squash
2            tablespoons olive oil
1            large yellow or sweet white onion, chopped
1            medium apple, any variety, peeled and diced
2            cups vegetable broth
2            teaspoons curry powder
2            teaspoons ginger
              pinch of ground nutmeg or allspice
1            14-oz. can light coconut milk
              salt and pepper to taste

***I didn’t pre cook the squash in the oven, just in the pot with the apple and onion. 

Heat half the oil in a soup pot.  Add the onion and sauté over medium-low heat until golden, about 8-10 minutes.  Add the apple, squash, broth and spices until the squash is tender.  Approximately 30 minutes – you can put lid on to steam faster.

Add coconut milk to pot and stir to incorporate.  In batches, add solid pieces with some liquid to blender and blend until smooth.  Continue to blend until soup is completely smooth.  Add salt and pepper and gently cook for 10 more minutes.

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