Is there anything better on a chilly winter day than a warm bowl of soup? This is a classic form of comfort food for when the days start getting colder. What I love even more is that this recipe can put to use some of the great squash options from our local farmers market.
Butternut Squash Coconut Curry Soup
-2.5 pounds of butternut squash, cut in half with the seeds removed
-3 tbsp butter
-2 tbsp brown sugar
-1 tsp cinnamon
-½ tsp salt
-1 tsp curry
-ground pepper to taste
-1 ¼ cups vegetable or chicken stock
-13.5 oz or 1 can of coconut milk
-1 gala apple, peeled and cubed
-1 cup apple juice
Preheat the oven to 375 degrees Fahrenheit, line baking sheet with foil.
Place butternut squash halves on a baking sheet with cut side up. Divide the butter pieces among both halves.
Season each half with brown sugar, cinnamon and salt.
Roast squash for 45-60 minutes, until tender when poked.
Let the squash cool for a few minutes, then scoop out the squash and put it in the blender.
Add the chicken or vegetable stock, coconut milk, apple juice, cubed apple, curry and black pepper until smooth.
Pour into bowls and serve.
Eat and enjoy!