Simple to prepare, this creamy, vibrant orange puree of squash and apples is scented with clove, sweet curry and ginger. Coconut milk gives this soup its creamy texture with out any dairy. Make it ahead. It lasts five days in the refrigerator and freezes too.
4-5Granny Smith applesabout 2 ¼ pounds, peeled, cored and chopped
1tablespoonof mild sweet curry powder
1tablespoonpureed organic ginger in a jaror fresh finely zested
¼teaspoonground chipotle powderoptional
1pinchground clove optional
1cupcanned unsweetened coconut milk
1tablespoonfinely chopped chivesoptional garnish
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 of the bottom of the squash. Discard. Chop the squash into medium chunks.
If starting with packaged cubed squash start here
Place squash, 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 18-20 minutes.
Puree squash apple mixture in a blender. 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. Add the coconut milk and syrup.
Heat soup over low heat until hot if you have made it ahead and refrigerated it. Taste for seasoning. For garnish, sprinkle with chopped chives.
When pureeing soup, place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree the mixture until smooth. Blender should not be more than half full when you start as hot liquids expand quickly when pureeing in a blender. 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.