I can’t get tired of that soup! This has to be my favorite in the fall! It’s sweet, spice, creamy, comforting, warming… and it has the color of fall! I have made it over and over and finally penned down my favorite version, for you. You can play with the variations, but try this first, it won’t disappoint!
2 ways of doing it: the longer version is to roast all the veggies first before doing the soup. Yes, it is like an extra hour of cooking, and another dish to clean, but I really like to do that if I have time, because roasting intensify the sweetness of the veggies and fruit. All the natural sugar of the ingredients get caramelized first… hum! Shorter version is excellent as well if you can’t wait that long, just throw everything together in the saucepan and make your soup!
1 small butternut squash (about 2 lbs) peeled and cubed
2 medium carrots, peeled and chopped
1 apple (gala) peeled and chopped
4 garlic cloves peeled
1 small onion, peeled and chopped
fresh ginger, about 1 inch, peeled and chopped
1 can coconut milk
2 Tbsp coconut oil
1/2 tsp thai red curry paste
salt, pepper to taste
chicken or vegetable broth or water
Method 1: Place squash, carrots, apple, garlic and onion in baking dish with oil and roast for an hour at 200f. When cooked, throw everything in large saucepan with remaining ingredients. Add enough broth or water to cover. Simmer for 15 min. Blend with immersion blender and add more water to desire consistency.
Method 2: Place all ingredients in large saucepan. Add enough broth or water to cover. Simmer until squash and carrots are soft. Blend with immersion blender and add more water to desire consistency.
Make about 8 cups. Freeze leftover. Serve with creme fraiche or coconut cream and crispy croutons or bacon!