So easy and so perfect for fall this ones from the collection I created for my kiddo when she was a starving college student I top it with toasted pumpkin seeds or curried almonds
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
Bake in the preheated oven until tender
about 45 minutes. Allow squash to cool until easily handled; cut in half
scoop the seeds
peel
and chop the flesh.
Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent
about 10 minutes. Add curry powder and turmeric and cook until evenly coated
about 2 minutes.
Mix squash
apple
and ginger into onion mixture; add enough water to cover. Bring liquid to a boil
reduce heat to medium-low
and simmer until squash and apples are softened
about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
Mix coconut milk and salt into soup and simmer until heated through
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