Description
My version of Curried Butternut Squash Soup is savory, cleansing, and delicious! Very easy to make and perfect for gently detoxing in the colder months.
Ingredients
Scale
- 1 large butternut squash, cut in half, remove seeds and cube
- 1 large green apple
- 1 tbsp coconut oil, ( you may also use avocado oil),
- 1 medium yellow onion
- 1 tsp salt and pepper (or to taste)
- 2 garlic cloves, minced
- 1/2 inch fresh ginger, peeled and minced (or use ground ginger)
- 1 tbsp curry powder
- dash of nutmeg
- 2 cups of vegetable broth
- 1 can ( 14 0z ), light coconut milk
Instructions
- Start by heating a large pot over medium heat.
- Add in the oil, onion, and garlic. Saute until fragrant, stirring frequently.
- Cube the apples and butternut squash and add both to the pot. Season with salt, pepper, ginger, curry powder, and nutmeg.
- Cover and cook for 5 minutes, stirring frequently.
- Add vegetable broth and coconut milk.
- Bring to a low boil over medium heat and then reduce heat to low. Simmer for about 15 minutes. Add more liquid if needed.
- Transfer to a blender or use an immersion blender, and purée on high until smooth and creamy.
- Next, return soup back to the pot.
- Adjust seasonings to taste. Mix and cook for a few minutes longer.
- Enjoy with garnishes of choice such as croutons or pumpkin seeds.
