Curry Butternut Squash Soup
A sweet and savory butternut squash soup with a spicy kick of curry.
Ingredients
- 1 butternut squash cut in half
- 1 tbsp oil
- 2 tbsp butter
- 1 tbsp madras curry powder
- 2 cloves garlic
- 1/2 sweet onion thinly sliced
- 1 apple sliced
- 1 tsp salt
- 1/2 tsp garlic salt
- 2 tbsp sugar
- 1 cup coconut cream
- 1/4 cup heavy cream
- 3 cups water
Instructions
- Preheat oven to 400 degrees F. Split butternut squash in half length-wise and remove seeds. Prepare a lined baking sheet and place oil evenly on baking sheet. Place butternut squash face-down on a lined baking sheet. Roast for 1 hour until butternut squash is softened.
- When butternut squash has 15 minutes left of roasting, prepare aromatics. Add butter into a soup pot and turn heat on medium high. Add in onions, garlic, apple, and curry powder. Saute for 5 minutes to cook out the raw flavor of the curry powder.
- Add salt, sugar, coconut cream, heavy cream, and water into the pot. Bring to a boil, and then turn heat on low.
- Remove roasted butternut squash flesh from the skin. Add butternut squash to the soup mixture and allow to simmer 40-45 minutes until onion and apple are softened.
- Using an immersion blender or conventional blender, blend the soup mixture until completely smooth. When blending hot liquids in a conventional blender, make sure to fill the container only half-way and to leave the cap partially open. The pressure from the steam will cause your blender to explode if you close the lid completely. Taste for seasoning and add salt, garlic salt, and sugar to taste.
- Optional: garnish with chopped green onion and a splash of cream when serving.