Coconut Butternut Squash Soup

• Vegan
• Gluten free

• Produce

  • 1 Apple, medium
  • 1 Butternut squash (about 1 1/2 pounds, large
  • 2 tsp Ginger, fresh or jarred
  • 2 Red onions, medium
  • 1 Size bunch kale (about 10 to 12 ounces, good
  • 1 White onion, large yellow or sweet

• Canned Goods

  • 1 14-ounce can Coconut milk, light
  • 2 cups Vegetable broth, prepared

• Baking & Spices

  • 2 tsp Curry powder, good-quality
  • 1 Pinch Nutmeg or allspice, ground
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil or other vegetable oil

Found on cooking.nytimes.com