A butternut squash and green apple soup, sparked with spice and coconut, to warm you in the cool autumn.
For 6 – 8 servings
2 Tablespoons olive oil
2 Tablespoons Earth Balance buttery spread (olive oil or other)
1 teaspoon salt
I bay leaf
2 Tablespoons mild curry powder
Pinch (or 2 pinches for quite spicy) cayenne pepper
1 1/2 cup onion, small dice
1 Tablespoon fresh ginger, grated
4 cups fresh butternut squash, 1/2 inch chunks
1 1/2 cups green apple, peeled and cored, medium dice
4 cups organic vegetable or chicken stock
Shredded coconut for garnishing
- Melt the olive oil and Earth Balance in a large saucepan over medium high heat.
- Add onion, salt, and bay leaf. Stir and cook until onion is softened, about 1 – 2 minutes.
- Mix in curry powder, cayenne, and ginger. Sauté for 1 minute.
- Add squash and apple, stirring well to coat with seasonings.
- Add stock and reduce heat to medium low.
- Simmer for 30 minutes or until squash is very soft, easily smashed against the side of the pan with a spoon.
- Remove from heat and let cool for 5 minutes.
- Remove bay leaf.
- Purée until silky smooth. Strain, if desired. Taste, and adjust seasoning, as required.
- Reheat, if necessary, and serve in soup bowls, garnished with shredded coconut.