Curried Butternut Squash and Apple Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 cups Butternut squash
  • 1 cup Carrot
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 cup Granny smith apple
  • 1 cup Onion

• Canned Goods

  • 1 15 oz can Coconut milk, full-fat
  • 3 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1/2 tsp Cinnamon
  • 1 tbsp Curry powder, yellow
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on nourishedtheblog.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 cup onion, chopped (from 1 small onion)
• 1 tablespoon garlic, minced or grated (from 3-4 large cloves)
• 1 tablespoon ginger, minced or grated (from 1 thumb-sized piece of ginger)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup Granny Smith apple, skin on and chopped (about 1l apple)
• 1 cup carrot, peeled and chopped (from 1 carrot)
• 5-6 cups butternut squash, peeled and cut into 1-inch cubes (1 small-medium squash)
• 1 tablespoon yellow curry powder
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne
• 3 cups vegetable stock (try homemade or store bought)
• 1 15 oz can full fat coconut milk (about 1½ cups)

Directions

• Heat coconut oil in a soup pot over medium heat.
• Add onion to the hot pot. Cook, stirring frequently, for about 5 minutes or until just translucent. Add the garlic, ginger and salt and pepper and stir until the garlic is fragrant.
• Add the apple, carrot and butternut squash to the pot and stir well to incorporate into the onions and garlic. Cook for 3-5 minutes or until the apples start to soften.
• Add the curry powder, cumin, cinnamon, nutmeg and cayenne to the pot, stirring so all the vegetables are well coated with the spices. Cook for about a minute until the spices are very fragrant.
• Add the vegetable stock. Bring the soup to a boil then reduce and simmer for 20 minutes until the butternut squash is tender.
• Remove the pot from the heat and blend into a smooth and creamy puree using an emersion blender in the soup pot, or transfer to a food processor or blender and blend in batches if necessary. (Let the soup cool slightly if you are using a food processor or blender.)
• Return the soup to the pot, if you had to remove it, and stir in the coconut milk. Season with additional salt and pepper.
• Serve immediately garnished with cilantro.