Updated: Nov 16
Deliciously sweet with a hint of spice makes this soup a winner! Especially nice during the cooler autumn or winter months, it warms the chill and soothes the soul. Served with a side salad, this soup makes a wonderfully cozy dinner. The perfect comfort food.
Total 1 hr. | prep: 20 min. | Cook: 40 Min. | serves 2 (can be double or tripled)
1 Tbsp. Coconut Oil
2 lbs Butternut Squash (about 3 1/2 cups - peel removed, seeded and sliced into 2 inch cubes)
1 cup yellow onion (diced)
1 cup sweet apple (about 2 small apples peeled, cored, cut into chunks)
1 tsp. sea salt
1/2 Tbsp. Curry Powder
Dash of Pepper
1/2 Cup Water
1/2 Cup Apple Cider (or Apple Juice)
2 Tbsp. Unsweetened Coconut Milk
On low heat warm the coconut oil, onions, and curry powder in a medium stockpot (uncovered) for about 15-20 minutes, until the onions are tender. Stir occasionally scraping the bottom of the pot.
Add the squash, apples, salt and pepper, and 1/2 cup water. Bring to a boil, then cover and simmer over low heat for about 30-40 minutes. Until the squash and apples and very soft.
Remove from heat and carefully add the soup to the bowl of a food processor, fitted with a steel S blade. Coarsely pulse process into a thick puree.
Pour the soup puree back into the stock pot, stir in the apple cider (or juice) and gently warm.
Ladle into serving bowls and garnish each bowl with 1 Tbsp. coconut milk (drizzled into the center).