This soup can be served as a starter for a dinner party or as a main dish for a cozy night in. It’s also vegan and gluten-free, making it suitable for various dietary preferences. Despite its complex flavors, this soup is surprisingly easy to make. It’s a great way to impress your friends and family with your cooking skills without spending hours in the kitchen.
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
Method of preparation:
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with a bit of olive oil and place it cut side down on a baking sheet. Roast for about 45 minutes or until the squash is tender.
While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced shallot, and sauté until they become translucent.
Stir in the curry powder and ground turmeric, and cook for another minute until the spices are fragrant.
Add the chopped apple and minced ginger to the pot, and stir to combine.
Once the butternut squash is done roasting, let it cool for a few minutes, then scoop out the flesh and add it to the pot.
Add enough water to cover the ingredients in the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
After the soup has simmered, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can also carefully transfer the soup to a regular blender to puree it (just make sure to let it cool a bit first to avoid a hot mess).
Stir in the coconut milk and season with salt to taste. Let the soup heat for a few more minutes until it’s warmed through.
Serve the soup warm, with a sprinkle of extra curry powder on top if desired.
