Coconut Squash Soup
Creamy, quick, and vegan - this is a great basic soup to keep you warm all winter long.
- 1.5 lb squash, such as koginut, kuri, acorn, butternut, or hubbard
- 1-2 onions
- 1 apple (optional)
- 2 cups broth
- 2 tsp. curry powder
- 1 tsp. hot smoked paprika
- 2 tsp. grated fresh ginger
- 1 14-ounce can coconut milk
- Salt and freshly ground pepper to taste
- 2 red onions and 1 bunch kale (curly or lacinato)
- 3 shallots (fried) and coconut milk
- Cilantro, lime, and chili crisp
- First, bake the squash for 30-60 minutes at 375F. Squash bakes best cut into halves and put on a lightly oiled baking sheet, cut side down; or peeled, cubed, and put in single layer on oiled baking sheet.
- Once a knife easily slides through the squash, remove from oven, let cool, and scoop out flesh (if halved), or remove from pan if cubed.
- While squash is baking, prepare your other produce. Peel and dice the yellow onion and set aside; repeat with the apple. Grate your ginger, thinly slice the red onions, and cut the kale into thin strips if using. (Tip: pull the leaves from the stems, then roll leaves into a tight bundle and slice thinly.)
- Heat a high-sided pot or dutch oven over medium heat with a healthy glug of olive oil. Add onion to pan and sautee until translucent, about 5-7 minutes.
- Add apple to pot and cook for 5 minutes until apple begins to soften, then add grated ginger, curry powder, and paprika and cook for 5 more minutes. Heating the spices in oil allows their flavors to bloom and become much more nuanced and tasty!
- Add squash to pot and bring to simmer, then cover and cook for about 5 more minutes until apples are fully tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Stir in coconut milk and return the soup to simmer until heated through. Season with salt and pepper.
- Garnish as desired, either with a handful of wilted kale and slices of gently sauteed red onions; or with a handful of cilantro, a squeeze of lime, and a small spoonful of chili crisp; or with fried shallots and a drizzle of coconut milk.
- Enjoy! With most soups, the flavor improves with time, so we recommend making this in advance (or doubling the recipe and freezing).