Butternut and apple Soup
Simple to prepare, this creamy, vibrant orange puree of squash and apples is scented with curry and ginger. Coconut milk gives this soup its creamy texture with out any dairy. so it's dairy-free and even vegan. Serve 6-7 of an entree portion or 8-10 as an appetizer portion. Yield is 11 cups.
Servings: 6
Calories: 255kcal
Equipment
- High speed blender or an immersion blender
Ingredients
- 2 ½ - 3 pound whole butternut squash or 2 pounds of packaged chopped squash
- 4 large Granny Smith apples 2 pounds, cored and chopped (not peeled)
- 3 cups water
- 1 tablespoon mild curry powder
- 2 teaspoons dry ground ginger or chopped jar ginger
- ⅛ teaspoon ground clove or nutmeg optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 8 ounces canned coconut milk
Optional Garnishes
- 1 tablespoon finely chopped chives
- 1-2 teaspoons red pepper flakes
- ¼ teaspoon ground chipotle powder or cayenne pepper
- 4 tablespoons toasted pumpkin seeds toasted pepitas
Instructions
If using a whole butternut squash start here
- Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash. Cut each piece in half lengthwise. This will make the squash easier to handle as it will have flat sides. With a tablespoon, scoop out the seeds and fibrous flesh. Discard. Chop the squash into small chunks.
If starting with packaged cubed squash start here
- Core and chop the apples, but do not peel. Place squash pieces, apples, and water into a medium pot and bring to almost a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft, about 15 minutes.
- Puree squash apple mixture in a blender with the coconut milk. Depending on your blender capacity you may need to work in 2-3 batches for safety. Alternatively you can use a hand held immersion blender to puree the soup right in the pot, in the sink. I'ts ready to serve.
Notes
Make ahead and freezing tips:
If you are making the soup ahead, cool the soup by placing it in a sink filled with ice and water in a metal bowl or pot. Stir occasionally until completely cooled before refrigerating. Using a wire rack under the pot will help the soup cool faster. Cool to 70° before refrigerating or freezing.
Make it ahead. It lasts 3-4 days in the refrigerator and freezes too, for up to 3 months.
To re-heat, thaw soup overnight in the refrigerator, then place the soup in a medium pan over low heat, covered, until hot. Stir occasionally.
Nutrition
Calories: 255kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 409mg | Potassium: 950mg | Fiber: 9g | Sugar: 21g | Vitamin A: 20182IU | Vitamin C: 48mg | Calcium: 116mg | Iron: 3mg