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Ingredients
For 4 Serving(s)
squash-curry-soup
- 1 T olive oil
- 1/2 c diced yellow onions
- salt
- pepper
- 1 1/2 lb butternut squash
- 1 apple
- 1 T curry powder
- 1 t powdered ginger
- 1/2 t ground yellow mustard
- 1/2 t white pepper
- 1/2 t rubbed sage
- 1/2 t cinnamon
- pn ground nutmeg
- 1 t grated fresh ginger
- 1 1/2 c coconut milk
- 2 T frozen apple juice concentrate
- 2 1/3 c water
- 2 T lime juice
- 1 scallion
Squash Curry Soup Directions
- Warm the oil in a heavy soup pot over medium high heat. Sauté onions with a pinch of salt and pepper in the oil until translucent, about 8 minutes. Add the garlic and sauté until aromatic, about a minute longer. Add the butternut squash and apple, then the curry powder, powdered ginger, ground mustard, white pepper, sage, cinnamon, nutmeg, and fresh ginger. Saute for 1 minute, until fragrant. Stir in the coconut milk and a dash of salt and pepper. Add the apple juice concentrate and water, and bring the soup to a boil, skimming any foam that rises. Reduce to medium, and simmer until vegetables are tender. Remove from heat, and puree soup with immersion blender, or in a blender or food processor. Stir in the lime juice. Taste and adjust seasoning.
- Serve hot, garnished with scallions.