Creamy and delicious squash soup! The curry adds a much needed kick. This recipe can also be made with rosemary and heavy cream instead of curry and coconut milk, but I choose to go with the skinny version. Both taste delicious, so I will let you decide. I have also used Rosemary essential oils to add the rosemary flavor without having the rosemary sprigs in my soup. Just thinking about it, I can hear my 4 year old spitting the soup onto the table complaining about the “lettuce” I put in his soup. If you have picky kids like mine, this might be a great option.
I don’t know why, maybe the texture, but I cannot get my child to eat vegetables unless they are puréed and made into a soup. Go figure.
I will save you the banter and get strait to it.
Here is what you need:
1 Apple (use a sweet variety like Gala, pink lady or Fuji) the larger the Apple the sweeter it will be. I would recommend using one cup worth.
4 cups butternut squash
3 cups vegetable or chicken broth
1/2 teaspoon curry powder
1 can coconut milk medium thickness
To make it easier on you, prep your squash ahead of time. Clean the outside of the squash and slice the top to remove stem. Cut in half lengthways and place on a baking sheet, skin down, to bake at 350 degrees for about an hour. Check on it occasionally to see if it is cooked. To do so, use a fork to test by probing the squash at its thickest. The fork should go in and out easily. While your squash is cooking, peel and cube the apples. Simmer the apples in three cups broth and 1/2 teaspoon curry, cooking until soft.
Once cooked, use a spoon to scoop the squash from its skin and add it to the blender. Pour the broth and cooked apples over the squash and blend until smooth. Once blended, return the soup to the pan. It should be thick and a purée in consistency. Add the coconut milk to the purée and heat to blend.