Creamy Butternut Squash Soup
with Apple, Jalapeño, and Curry
It showed up at my doorstep - this glorious butternut squash and jalapeños straight from a generous neighbor's garden (Thank you Joy Easter!) and I thought - what can I do with this?
Then the wheels started turning and this delicious soup was conceived. It occurred to me that curry would be a great twist in this savory and spicy soup - and I had the amazing yellow curry paste ready and waiting in my freezer. In our post last week, Dahl Soup used this same curry blend. We wanted to show you it's versatility by using it with roasted butternut squash and a few other key ingredients. Fall is here - cozy up to a hot bowl of this comforting and delicious soup. Let us know how you made it your own, and don't forget the hashtag #cooklikeayogi
1 medium butternut squash
2 tsp. olive oil, salt and pepper to taste (for roasting the butternut squash)
1 TBS olive oil
1 medium onion, chopped
2 small jalapeños, seeded and chopped
3-4 cloves of fresh garlic, minced
2-3 TBS yellow curry paste (pinchofyum.com/easy-homemade-yellow-curry-paste)
1 medium crisp apple, peeled, core removed and chopped
3 C. water
1 can of organic coconut milk (full fat version)
1 tsp. sea salt
pepper to taste
optional: pinch of cinnamon, roasted/salted pumpkin (peptic) seeds, pinch of cayenne
Preheat oven to 350°. Cut the butternut squash lengthwise, and remove the stem (see the photo at the top). Drizzle with 2 tsp. olive oil, salt and pepper and turn face down on a baking sheet. Place in the preheated oven and set the timer for 45 minutes. While the squash is cooking, begin to chop the onion, jalapeño, and mince the garlic. In a large soup pot, heat 1 TBS olive oil on medium heat. Once heated, place the chopped onion in the pot and cook 5-7 minutes, or until very soft.
Add the jalapeño and garlic and cook for an additional 3 minutes.
Stir in the yellow curry paste and cook for 3 minutes, then turn the heat off if you have additional cooking time for the squash.
Listen out for the timer for the butternut squash. Allow it to cool, then scoop out the seeds and discard. Scoop out the rest of the squash and add to the soup pot. Add the apple and water and cook until water boils, then turn the heat to low. Add the coconut milk and stir, and cook for 30 minutes (the apple should be very soft).
Turn heat off and allow to cool (10-15 minutes).
Puree in a blender and put the soup back in the pot and reheat. Taste to adjust salt and pepper. Ladle into bowls and top with cinnamon, cayenne and roasted pepitas (optional). Serve with hearty greens, and crusty bread.