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Butternut Squash Apple Curry Soup

September 27, 2010

Yes, the overall theme here is apple. Yesterday my family and I went apple picking. The other day at work, someone was giving out butternut squash from their garden, so I figured I’d make some soup with it.

Going to try it over some rice to, I’m sure if you enjoy it as much as I do you can too!

1 1/2 tablespoons margarine
1 tablespoons olive oil
2 cups chopped onion
1 tablespoons curry powder (you choose whether you want mild or more of a kick)
1/2 teaspoon nutmeg
1/2 cup shredded coconut
2 1/2 pounds butternut squash
2 sweet apples, such as McIntosh
1/2 cup shredded coconut
1 teaspoons salt
1/2 teaspoon black pepper
2 cups veggie stock (water will also work, or use some more cider, careful of the tartness)
1/2 cups good apple cider or juice

Peel, core and quarter the apples.

Cut the squash into quarters.

Place squash and apples onto a flat pan and roast for about 30-45 minutes @ 350, until both are relatively soft.

Meanwhile, saute the onions with the olive oil until soft and transparent.

Once the squash and apples are soft enough, place them into a blender with the spices and apple cider/ juice. Blend/ puree until smooth. There will be a little texture, if you prefer your soup completely smooth, sift through a tight sifter. I kept the texture, but I preferred it that way, little bits of apple added a little tart punch.

Add it all back into a pot. Add the stock, whisking it in until it reaches the consistency you like. Cook on the stove top for about 20 minutes more to let all the ingredients come together.

One Comment leave one →
  1. Linda-Sama permalink
    September 27, 2010 5:58 pm

    love this since I just harvested 4 big squash from my gardens! thanks!

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