Soup 11: Coconut Curried Squash and Apple Soup

Is it slightly similar to soup 5... In that it has a type of squash, coconut milk and curry... yes... but this one is actually much fancier and nuanced in flavor. It has a combination of squash Butternut and what I think was acorn...or some weird hybrid (it came from my garden). The apples add a lovely sweetness and instead of the thai red curry a japanese curry is used here.  

​Recipe below: 

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Olive Oil
1 medium butternut squash
1 Acorn squash? (Mystery squash from garden)
1 sweet onion
2 carrots
2 Granny Smith apples
1 lime - zest and juice
1 packet golden curry - mild
1 can coconut milk
4 cups water
Salt and pepper

Heat oven to 375 F

Cut squashes in half and remove the seeds and stringy bits from the center and peel and quarter an onion.
Place on pan and drizzle with olive oil, salt and pepper. Roast forty five minutes to an hour till squash is soft.

Once the squash is ready remove from the oven and let it cool to the place where you can handle it safely. While it is cooling, peel and core your Granny Smith apples cutting it into chunks
and peel and cut your carrot into chunks. Zest and juice your lemon. All these can go into your waiting soup pot.

Once you can handle the squash and onion throw the onions in the soup pot and gently scrape away the flesh from the skins, placing the flesh into the soup pot. (Side note- you can peel and cut up your squash ((at least the butternut)) before hand but I find that way more labor intensive).

Now that the squash, onion apples and carrots are in the soup pot add your packet of golden curry (I used the mild version but you do you I think you will lose the apple element if you go too spicy), and water. Stir it all up. Bring to a boil and then lower to a simmer for at least an hour. (Mine ended up simmering for two and a half hours because I fell asleep and took an epic nap).

Use your immersion blender (or transfer soup to a regular blender) and blend till all smooth. Add the can of coconut milk. Adjust the salt and pepper seasonings to your liking.

I did not go too crazy with spices in this soup. It’s just a smooth and gently warming soup.