Soup warms the soul. It’s just what I need when the weather starts to change, as fall starts to creep back. It’s crunching leaves, crisp breezes, and harvest.
I needed a recipe for the tons of butternut squash I just processed. Soup called to me, and this was the one! I just sort of threw things together, tasting as I went. This is the recipe I ended up with, loosely based on a recipe I once made long ago (but I can’t remember who to give credit to). It’s sweet and savory, smooth and satisfying. Enjoy!
Curried Butternut Squash Soup with Coconut Creme
1 butternut squash, seeded, cooked, and mashed – without skins
1 onion, chopped
1 – 2 apples, peeled, cored and chopped
1 tablespoon coconut/olive oil
2-4 cups chicken broth (preferably homemade)
up to 1 teaspoon curry powder
sea salt and pepper to taste
Coconut Creme Ingredients:
1/2 can of organic coconut milk (I use this one*)
1/2 cup vanilla or plain yogurt
Soup: Cook butternut squash by preferred method. Scoop squash meat out of skins, mash and set aside. In a large pot, heat oil on medium heat. Add onions and apples and cook for 1 minute. Add chicken broth. Cook, stirring occasionally, until apples and onions are soft. Add curry powder and butternut squash puree. Cook for another 5 minutes to blend flavors. Blend the soup with an immersion hand blender or in batches in a conventional blender. add sea salt and pepper to taste. Serve warm with toppings.
Coconut Creme: Hand mix or blend coconut milk and yogurt together. Drizzle over warm soup to bring this delicious dish to the next level!
Optional additional toppings: Roasted nuts (walnuts pictured), toasted coconut flakes, chives (pictured), seasoned croutons or chunks of hearty (slightly) stale bread, fried shallots or leeks, pumpkin seeds or pine nuts, shredded apple… anything that offers this smooth soup a bit of a crunch will help with the texture.
*I receive no compensation for sharing links to products or pages. I just want to help you know what to look for when you’re out shopping, especially in this instance. Coconut milk also comes in a carton. What I used here is a canned coconut milk. It’s thicker and tastes a bit less sweet.
I hope you enjoy this delicious soup. Let us know what you topped yours with!