Soups are great for so many reasons...they're versatile, warming, nutritious and easy to throw together. Try this soup as is or add some bacon pieces, chicken or crumbled sausage to make it more hearty.
- 1 1/2 pounds butternut squash
- 2 tbsp. coconut oil
- 1 large sweet yellow onion, chopped
- 1 medium apple, diced
- 2 cups chicken or vegatable broth
- 2 tsp. curry powder
- 2 tsp. fresh grated ginger
- 1/8 tsp. nutmeg
- Salt & pepper to taste
- 14 oz. can coconut milk
- 1/2 cup pumpkin seeds, lightly toasted
- avocado, diced
- Preheat oven to 375 degrees and prepare a foil-lined, shallow baking dish. Cut squash in half and place halves cut-side up on baking dish. Bake for 30 to 50 minutes until squash is easily pierced with a knife. Remove from oven, allow to cool, and scoop out pulp and seeds. Set aside.
- In a soup pot over medium-low heat, heat oil. Add onion and sauté until golden, about 8 to 10 minutes. Add squash, apple, broth, curry powder, ginger, nutmeg, salt, and pepper and bring to a steady simmer, then cover and simmer gently until apples are tender, about 10 minutes. Use an immersion blender to pureé soup, or, using a slotted spoon, transfer apple and squash to food processor and pureé, then transfer back to soup pot.
- Stir in coconut milk. Return soup to gentle simmer, then reduce heat to low and cook for 5 to 10 minutes or until heated through. Add more salt and pepper if needed.
- Place soup in individual bowls and top with toasted pumpkin seeds, diced avocado and fresh pepper.