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
INGREDIENTS
- 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
Instructions
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Heat a large pot over medium heat.
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Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
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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.
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Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
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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
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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.
