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Butternut Squash Soup Recipe

   
 

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     Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

Ingredients
1 T coconut oil
1 large onion, diced
6 cloves garlic, minced
1 apple, cored and chunked
1 pear, cored and chunked
1 butternut squash, peeled and cubed
32 ounces vegetable stock
1 can coconut milk
1 T curry spices
 
Salt and pepper
Water if needed

Instructions
Cook onion in oil until it's translucent, about 5 minutes. Add garlic and saute 3 minutes. Add the apple and pear and stir to coat with oil. Cook 5 minutes and then stir in the squash. Reduce heat and cook 20 minutes or so until squash softens. Add curry spices and salt and pepper. Add stock and coconut milk. Bring to a boil, cover, and simmer another 30 minutes.
Test with a fork to see if chunks are tender. If not, cook a little longer. Turn off the heat and, using an immersion blender, puree until soup is smooth. If it is too thick, add water 1/2 cup at a time until the consistency is what you want. Heat and serve.


Originally Submitted
12/2/2013





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