So filling with the addition of the coconut milk. I prefer to roast my squash before adding it to the pot – it makes the soup richer in flavour, but if time is short just add uncooked squash
- 1 Tbsp coconut oil
- 2 medium shallots (thinly diced)
- 2 cloves garlic, minced
- 6 cups peeled & chopped butternut squash – 6 cups (if time allows roast your squash with olive oil and salt – before adding to soup)
- 2 apples (any kind) peeled and diced
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (or chicken broth if needed)
- 1-3 Tbsp maple syrup
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and apples, season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 20 minutes until squash and apple is fork tender
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.