We’re in the last day of summer and I couldn’t be more ready to see hot weather get the heck out of here and cooler weather come in. I am officially done sweating for the year. Today’s recipe, Whole30 Curried Butternut Squash and Apple Soup is the equivalent of a rain dance, except it’s a soup dance willing fall weather this way.
I absolutely love soup. I could eat it morning, noon and night, and butternut squash soup is one of my favorites. I have another version of flavor soup on the blog that I’ve made before, but I did some tweaking a few weeks ago and created this one. I personally like this one better. It’s a twinge easier to make and the taste is addicting. It’s seriously like a warm hug, cheesy as that sounds.
I may have mentioned before that I did a round of Whole30 a couple months ago and I really loved it. It was fun getting to play around with some of my favorite recipes to see what I could transform to Whole30 and also creating a few new recipes that were my own, but compliant. If you’re doing Whole30 or are thinking about it, add this one to your 4 week plan. You’ll be so surprised at how not healthy it tastes and how easy it is to whip up a big pot of it to have on hand for several days. However, even if you’re not on any type of elimination program, still make this. It’s a great fall soup and your whole family will love it.
Curried Butternut Squash and Apple SoupSERVES 8 PrintDownload
- 1 medium size butternut squash
- 1 1/2 cups chopped sweet onion
- 2 apples, any kind
- 1 Tablespoon of curry powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of cayenne pepper
- 1 teaspoon salt, or to taste
- 1/4 teaspoon of pepper, or to taste
- 8 cups of chicken or vegetable broth
- 1 can of full fat coconut milk
- 2 Tablespoons olive oil or coconut oil
- Chop the onion and place it in a big soup pot with the olive oil over medium heat. Sprinkle half of the salt over the onion along wit the other spices. Cook until it's soft and translucent.
- Wash and peel the butternut squash. Remove the seeds. Chop into 1 inch pieces and add it to the onion. Add the remaining bit of salt and stir.
- Add in the broth and turn the heat up to boil.
- Peel and core the apples. Chop into 1 inch pieces and add to the other vegetables. Cook until the butternut squash and apples are fork tender.
- When the vegetables are cooked, turn the heat down to simmer. Using an immersion blender, blend the soup right there in the pot until it's smooth. You can also do this in a regular blender in batches. Transfer about a cup of soup at a time to the blender, cover with a dish towel NOT the top of the blender and blend until smooth. Add it to a new pot.
- When the soup is smooth, add in the entire can of coconut milk and stir to melt it completely and combine it in the soup.
- Serve hot and top with a splash of coconut milk or almond milk and a sprinkle of paprika