Curried Butternut Squash Soup Recipe

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Steps

1. Step 1

   Preheat oven and prepare squash. Preheat oven to 400 degrees F and line a large baking sheet (or two) with parchment paper). Using a large, sturdy knife to cut ends from the butternut squash. Next, use a vegetable peeler or a paring knife to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the other. Cut the squash in half lengthwise and scoop out the seeds and stringy bits from each half. Cut your butternut squash into small half-inch to one-inch cubes and transfer to a large mixing bowl.

2. Step 2

   Season. Toss the butternut squash cubes with two tablespoons of olive oil, curry powder, ground cumin, and salt.

3. Step 3

   Bake. Transfer the seasoned butternut squash to a lined baking sheet and roast in the oven for approximately 25 minutes, or until cooked to desired doneness. Set aside until ready to use (this step may also be done ahead of time).

4. Step 4

   Cook the root vegetables - Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent. Add the carrots and celery and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.

5. Step 5

   Add the aromatics and spices. After approximately 10 minutes or so, stir in the minced garlic and ginger and sautè for approximately 1 minute. Stir in the curry powder, salt, and pepper, mixing well, before adding the pre-roasted butternut squash to the pot.

6. Step 6

   Add the apple juice and broth. Add the apple juice and vegetable broth (or water) to the pot and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 30 minutes, or until everything is softened.

7. Step 7

   Blend soup - Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender.  Working in batches, fill your blender approximately half full with the butternut squash and broth mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed.

8. Step 8

   Season to taste - Place your blended soup over low heat. Stir in the coconut milk and season with salt and pepper, to taste. Stir often to prevent the soup from burning.

9. Step 9

   Serve - Serve with all your favorite toppings including homemade croutons, pumpkin or sunflower seeds, fresh herbs, shredded cheese, bacon bits, ground cinnamon, and coconut cream, if desired.

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