Curried Butternut Squash and Apple Soup
1/2 large red onion, sliced
1 medium/small butternut squash, halved and seeded (reserve seeds for garnish)
2-3 firm sweet apples, peeled and sliced (I use gala or fuji)
1 tablespoon oil, divided (I used 1/2 coconut oil 1/2 vegetable oil)
1 cup organic apple cider, divided
2 cloves garlic, sliced
1 teaspoon freshly grated ginger
1/2 teaspoon cardamom powder
1 tablespoon curry powder
1 teaspoon turmeric
1 medium carrot, grated
1/2 teaspoon cinnamon
dash cayenne pepper
salt and pepper, to taste
1-2 cups vegetable broth
1/2 cup canned coconut milk (full fat)
1. Preheat oven to 400 degrees F. In a glass baking dish, place red onion, butternut squash, and apples. Add some of the oil and 2-3 tablespoons apple cider.
2. Roast in oven for 40 minutes or until squash/apples are tender. Stir occasionally and add cider as needed if vegetables become too dry. Remove roasted vegetables from oven.
3. In a medium stock pot, preheat oil over medium heat. Add garlic and ginger and saute until fragrant. Add cardamom, curry, turmeric and carrot. Saute for 1 minute or until carrot is tender.
4. Add a small portion of apple cider and cook until it begins to thicken. Add remaining spices and cider, and roasted vegetables/fruit. Cook until it comes to a simmer, and add vegetable broth.
5. Bring to a boil and remove from heat. Add coconut milk and pour mixture into a food processor (or leave in pot and use an immersion blender), and puree until smooth.
Serve with toasted seeds as garnish, if desired.
Source of recipe: I threw this together with some leftover squash and apples.