Coconut Squash Soup
Creamy, quick, and vegan - this is a great basic soup to keep you warm all winter long.
For Soup
  • 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
Garnish Options
  • 2 red onions and 1 bunch kale (curly or lacinato)
  • 3 shallots (fried) and coconut milk
  • Cilantro, lime, and chili crisp
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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!
  6. Add squash to pot and bring to simmer, then cover and cook for about 5 more minutes until apples are fully tender.
  7. 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.
  8. Stir in coconut milk and return the soup to simmer until heated through. Season with salt and pepper.
  9. 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. 
  10. Enjoy! With most soups, the flavor improves with time, so we recommend making this in advance (or doubling the recipe and freezing).