Curried Apple and Butternut Squash Soup
Apples and squash go hand-in-hand as BFFs (best flavor friends) … and of course curry makes everything just a little better. I love adding curry or turmeric to fruits and veggies. It’s a great way to spice up foods and add health benefits to any recipe or meal. Aside from adding a pop of flavor, several spices help promote a healthy inflammatory response. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 Tbsp coconut oil
- 1 yellow onion diced
- 1 large sweet apple such as Fuji, diced (about 1½ cups)
- 1 Tbsp peeled and minced fresh ginger root
- 2 lbs butternut squash—peeled seeded, and cut into 1-inch dice (about 5 cups)
- 4 cups Miso Broth page 63, or store bought
- 1 Tbsp Thai red curry paste
- 1 Tbsp dulse flakes
- ¼ cup dried goji berries
- 1 tsp ground turmeric
- 2 Tbsp fresh lime juice
- 2/3 cup canned coconut milk plus extra for garnish
- Salt and pepper optional
- ½ sweet apple shaved thin, for garnish
Instructions
Directions
- Warm the oil in a large heavy-bottomed pot over medium heat. Add the onion, and cook until translucent, about 5 minutes. Stir in the apple and ginger, and cook 1 minute longer. Add the butternut squash, broth, curry paste, dulse flakes, goji berries, turmeric, and lime juice and mix well. Over high heat, bring to a boil. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the squash is very soft.
- Working in batches, transfer the soup to a blender. Puree until very smooth, and then pour into a large bowl. Repeat with the remaining soup mixture, and return the batches to the soup pot.
- Stir in ⅔ cup coconut milk and gently warm over low heat for 1–2 minutes. Season with salt and pepper if desired. To serve, ladle into bowls, drizzle with additional coconut milk, and garnish with a few apple shavings.
Notes
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth