I gotta say I might like this soup better than my other Butternut Squash Soup recipe. It's milder and velvety smooth if you use your immersion blender.
1 T. coconut oil
1 c. onion, chopped (1 small onion, I used a sweet onion)
1 T. garlic minced (3-4 large cloves)
1 T. ginger, minced or grated (about a thumb sized piece)
1/2 t. salt
1/2 t. pepper
1 granny smith apple, skin on and chopped
1 decent sized carrot, peeled and chopped
5-6 c. butternut squash, peeled and cut into 1-inch or so chunks (1 small to medium sized)
1 T. yellow curry powder
1/2 t. cumin
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cayenne (go shy on this)
3 c. vegetable stock
1 15-oz can full fat coconut milk
Heat the coconut oil in a soup pot over medium heat. Add the onion, stir frequently, about 5 minutes until translucent.
Add the garlic, ginger, salt and pepper and stir.
Add the apple, carrot, and butternut squash. Stir and cook about 3-5 minutes until the apples start to soften.
Add the curry powder, cumin, cinnamon, nutmeg, and cayenne until the veggies are well coated and the kitchen smells good.
Add the vegetable stock and bring it to a boil. Then reduce to a simmer until the squash is tender (20-30 minutes)
Remove from heat and blend into a creamy puree.
Stir in the coconut milk.
Enjoy.
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c = cup
T = Tablespoon
t = teaspoon
