Name: Claire's Curried Butternut Squash Soup recipe
Ingredients: 1 butternut squash;1 tablespoon olive oil, or as needed;1 onion, chopped;1 shallot, minced;2 tablespoons curry powder, or more to taste;1 teaspoon ground turmeric;1 apple, cored and chopped;1 slice fresh ginger, minced;water to cover;1 (14 ounce) can coconut milk;salt to taste

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Ingredients

1 butternut squash 1 tablespoon olive oil, or as needed 1 onion, chopped 1 shallot, minced 2 tablespoons curry powder, or more to taste 1 teaspoon ground turmeric 1 apple, cored and chopped 1 slice fresh ginger, minced water to cover 1 (14 ounce) can coconut milk salt to taste

Nutrition Info

388.3 calories carbohydrate: 44.3 g cholesterol: : - fat: 25.1 g fiber: 8.8 g protein: 5.7 g saturatedFat: 19.2 g servingSize: - sodium: 68.4 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled, cut in half, scoop the seeds, peel, and chop the flesh.
Heat olive oil in a skillet over medium heat, cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
Mix squash, apple, and ginger into onion mixture, add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Recipe Yield

4 servings

Recipe Note

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

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