Apple Curry Butternut Squash Soup
This roasted butternut squash soup has a hint of heat hidden beneath layers of delicious curry, savory coconut and notes of garam masala.
Ingredients
- 16 oz butternut squash peeled & cubed
- ½ cup sweet onion chopped
- 1 Granny Smith apple or green apple, chopped
- ¼ cup parsnup chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic minced
- ¼ cup honey
- 2 tablespoons butter
- 3 cups vegetable broth
- 14 oz coconut milk
- 2 tablespoons hot yellow curry powder
- ¼ teaspoon garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ cup white wine
- pinch saffron threads optional
Instructions
- Roast the cubed squash at 365 F for 30-45 minutes, until fork tender and beginning to brown. Meanwhile, prep the rest of the ingredients.
- In a large soup pot melt the butter over medium high heat until frothy. Add the chopped onion, apple and parsnip. Saute for 5-10 minutes then add the ginger paste and garlic. Continue to saute until the garlic is fragrant, another 5-10 minutes. Stir in the honey and cook while stirring for another five minutes.
- Use a splash of white wine to deglaze the pan. Scrape up any browned bits on the bottom. Pour in the vegetable broth and bring to a simmer. Simmer uncovered for 30 minutes.
- Reduce the heat to medium and use an immersion blender to blend the soup until smooth. (Alternatively, blend the soup in batches using a stand blender.) Stir in the coconut milk, hot curry powder, cayenne, garam masala, white pepper, salt and saffron.
- Blend the soup until smooth and continue to simmer for another 10-15 minutes or until thickened as desired. Serve with naan and samosas. Enjoy!
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