Ah, squash season is upon us. It’s fall, it’s raining in Seattle, and with a hint of curry and ginger, this squash soup will truly warm your mind, body and soul! This recipe is pretty straight forward, but it does take a while to make given that the squash needs to be cooked first.
This soup pairs well with bacon wrapped dates!
- 1 butternut squash (~3 lbs)
- 1 large acorn squash (~2 lbs)
- 1 large onion, coarsely chopped
- 1 apple
- 2 tsps canola or olive oil
- 5 c. chicken broth
- 2 Tbsp molasses
- 1 tsp curry powder
- 1/2 tsp ginger
- 1/2 tsp salt
- pinch of ground red pepper
- 2/3 cup coconut milk or half-and-half
- Garnish: fresh thyme
- Preheat oven to 425*
- Cut each squash and the apple in half lengthwise; discard seeds/membranes. Place, cut sides down on a greased baking sheet
- Toss onion and oil and spread around squash in pan
- Bake @ 425 for 45 minutes or until squash and onion are tender
- Cool and scoop out squash pulp from skins, discard skins
- Place onion, squash and apple in large pot and add broth, molasses and spices
- Bring to a simmer and then remove from heat
- Use a hand blender (also called inversion blender) and blend until smooth
- Return to heat and stir in coconut milk or half-and-half
- Cook until heated
- Garnish with thyme and some additional coconut milk
Paleo note: omit molasses and use coconut milk for a delightful and truly paleo soup!
Super mom tip: this is another dish that can be made in a big batch and frozen in smaller portions for easy reheating!