Winter in Maine calls for lots of soup. Whether I am outdoors doing chores or building tunnels in the snow with Wilder, nothing warms me to my core like soup. Soup is like a blank canvas, allowing you to take the seasonings in so many different directions. Chunky, pureed, meat or vegetable based, the sky is the limit!
Committed to consuming local + organic vegetables throughout the year, butternut squash tends to be consumed in excess during the cooler months and thats why changing up the seasonings is essential. Curry and coconut milk provides worldly flavors and helps cut the overriding sweetness of the squash.
Butternut Squash Soup
- 2 tablespoons of coconut oil, lard, ghee, or butter
- 1 large onion, peeled and chopped (about 1 cup)
- 2 tablespoons finely chopped ginger root
- 1 large apple, cored and chopped
- 1 can full fat organic coconut milk
- 2 tablespoons curry powder
- 3 pounds butternut, peeled, seeded, and cut into large chunks
- 4 cups stock or water
- sea salt, to taste
- splash of lemon
- Heat a large pot over medium high heat. Add the oil and once hot add the onions. Cook for a few minutes, until they begin to soften, then add the apples. Stir to combine and cook for several minutes, allowing them both to lightly brown.
- Stir in the ginger and cook until very fragrant, then add the curry and coconut milk and incorporate well.
- Once the coconut milk begins to simmer, add the squash and stock. Cover, reduce heat to medium and simmer until the squash is quite tender, about 15-20 minutes.
- Remove the pan from the heat and blend until smooth and creamy consistency is achieved.
- Pour the pureed soup back into the pot, taste, then season with sea salt and lemon.
- Enjoy in a mug or bowl as is, or garnish with chopped cilantro and sprinkle with toasted pumpkin seeds.