This is one of my favorite recipes. It’s just so good… I’ve adapted it over the years and simplified it some. I prefer to use coconut milk, but regular milk can be used also. The soup has warming spices and lots of fiber, so it can be very filling. Butternut squash is high in potassium and has ample A & B vitamins. Enjoy!
“CREAMY” SPICED BUTTERNUT SQUASH SOUP
2 TSP COCONUT OIL
1 LARGE ONION (Sweet or Yellow)
1 1/2 CUPS APPLESAUCE (or 3cups apples, cored, sliced and peeled)
2 LBS BUTTERNUT SQUASH
2 TSP CURRY POWDER
1 TSP GROUND GINGER
1 TSP SALT
½ TSP CINNAMON
1 CUP COCONUT MILK
¼ CUP ROASTED CASHEWS (optional)
GOAT CHEESE CRUMBLES (optional)
GREEN ONIONS FOR GARNISH (optional)
Peel the squash, then cut in half and remove the seeds and pulp. Slice the squash about ¼ thick and set aside. Peel and slice the onion.
In a large saucepan, heat the coconut oil over medium heat. Add the onion and cook, stirring frequently for 3-5 minutes, or until translucent. Add the curry powder, ginger, salt, and cinnamon, and stir to combine.
Turn the heat down and let the onions and herbs cook at a very low temperature for 5-10 minutes without burning them. Add the applesauce and let it cook for about 5 minutes.
Add the squash, plus 3 cups of water; cover and simmer gently for 30 minutes, or until squash is tender.
Transfer to a food processor until smooth, or use an immersion blender/hand blender. Return mix to the pan, add the coconut milk, and whisk to combine. Cover over low heat and simmer gently for 5 minutes.
Goat cheese is delicious in this soup, but if you want it to stay vegan serve with roasted cashews and green onions. Pepitas or toasted pumpkin seeds also work well. (recipe updated 02/02/2019)