Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, peeled and chopped
- 2-3 cloves garlic, peeled and chopped
- 1-2 Tablespoons fresh ginger root, chopped
- 2 teaspoons curry powder
- 1 butternut squash, peeled, seeded and chopped
- 2 apples, peeled, cored and chopped
- 4 cups low sodium vegetable broth
- 13.5 ounces light coconut milk
- 1/4 teaspoon salt, or as desired
- dash of cayenne pepper, to taste
- 6 tablespoons chopped cilantro, optional garnish
Preparation
- Warm the olive oil over medium heat in a large soup pot.
- Saute onions until soft but not browned, about 5 minutes. Add garlic and ginger root; saute an additional 1-2 minutes.
- Stir in curry powder and cook 30 seconds. Add butternut squash and apples and stir to coat with spices. Pour in vegetable broth, stir and bring to a boil. Reduce heat to a simmer, cover and cook for about 30 minutes or until squash and apples are tender and soft.
- Remove from heat and let cool slightly. Blend in batches making sure to vent the lid to allow the steam to escape or blend in the pot using an immersion blender.
- Stir in the coconut milk and season as desired with salt and cayenne pepper. Reheat and serve garnished with a sprinkle of cilantro if desired.
Categories
- Appetizer
- Dinner
- Lunch
- Soup
- Vegetable
- Dairy Free
- Gluten Free
- Vegan
- Vegetarian
- MHealthy