Curried Apple and Butternut Squash Soup
November 07, 2016, 12:30 pm Posted by Ardi AlspachWe here at Lark Crafts believe a well-made meal is an art form of its own, so today we turn to our sister imprint, Sterling, for some food inspiration! And what better way to celebrate fall than with this beautiful, savory apple and butternut squash soup from Superfood Soups by rock star chef, Julie Morris. The book showcases 100 of Julie’s favorite soup recipes, all of which deliver more than “just” delicious flavors, aromas, and textures. Featuring vegetables, mineral-rich tubers, fiber-filled whole grains and legumes, and protein-packed seeds and nuts, each recipe makes the most of every bowl.
Curried Apple and Butternut Squash Soup
Apples and squash go hand-in-hand as BFFs (best flavor friends)…and of course curry makes everything just a little better. This is a wonderfully complex soup you’re bound to make time and time again.
Makes about 6 cups/4 servings.
- 1 Tbsp coconut oil
- 1 yellow onion, diced
- 1 large sweet apple (such as Fuji), diced (about 1½ cups)
- 1 Tbsp peeled and minced fresh ginger root
- 2 lbs butternut squash—peeled, seeded, and cut into 1-inch dice (about 5 cups)
- 4 cups Miso Broth
- 1 Tbsp Thai red curry paste
- 1 Tbsp dulse flakes
- ¼ cup dried goji berries
- 1 tsp ground turmeric
- 2 Tbsp fresh lime juice
- 2/3 cup canned coconut milk, plus extra for garnish
- Salt and pepper (optional)
- ½ sweet apple, shaved thin, for garnish
1. Warm the oil in a large heavy-bottomed pot over medium heat. Add the onion, and cook until translucent, about 5 minutes. Stir in the apple and ginger, and cook 1 minute longer. Add the butternut squash, broth, curry paste, dulse flakes, goji berries, turmeric, and lime juice and mix well. Over high heat, bring to a boil. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the squash is very soft.
2. Working in batches, transfer the soup to a blender. Puree until very smooth, and then pour into a large bowl. Repeat with the remaining soup mixture, and return the batches to the soup pot.
3. Stir in ⅔ cup coconut milk and gently warm over low heat for 1–2 minutes. Season with salt and pepper if desired. To serve, ladle into bowls, drizzle with additional coconut milk, and garnish with a few apple shavings.
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I really like soup! I’m going to do this tonight for my husband.
Great soup, my wife made it here at home yesterday and it was a delight
i dont think that i can make it like this anyway in my lifetime
it is saddening but i will do try all my best. thank you for teaching.
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