Spiced Butternut Squash Soup
Smooth, warm, flavorful, and vegetarian
Equipment
- Immersion blender
- Large dutch oven or pot with lid
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced 1/2 cup
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tsp fresh ginger root, grated or minced in a tube
- 1/2 tsp ground cinnamon
- 1/2 tsp curry powder
- 1/4 tsp ground nutmeg optional
- 1/4 tsp crushed red pepper optional
- 2 apples, peeled and diced 1-2 cups
- 1 medium butternut squash, peeled and diced 1 1/2 lbs
- 1 large sweet potato, peeled and diced
- 1 15 oz can light coconut milk
- 1 15 oz can pumpkin puree
- 1-2 cups water or broth
Instructions
- Heat olive oil and butter over medium heat in a large dutch oven or pot. Add onion and saute 4-5 minutes, until onion begins to soften. Add garlic and cook, stirring, 1 minute. Add ginger and other spices, stir and cook 1 minute.
- Add remaining vegetables and apples. Add coconut milk, pumpkin puree, and enough water to nearly cover all ingredients. Cover with a lid and bring to a simmer. Reduce heat to low and simmer, covered, for 30-40 minutes until vegetables are very soft. Remove from heat.
- Allow to cool slightly. Puree soup with an immersion blender until smooth. Note- if using a regular blender, ladle in to blender container in batches and puree until smooth.