This is a delicious and simple soup perfect for chilly evenings. Enjoy the fall flavors of apple and butternut squash that add the perfect touch of sweetness to the dish. The coconut milk makes the soup texture as smooth and velvety as possible.
Apple Butternut Squash Coconut Soup [Vegan, Grain-Free]
- 1 butternut squash
- 1/2 can full-fat coconut milk
- 2 cups veggie broth
- 1 small garlic clove
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper (omit salt if not using low sodium broth)
- Chopped walnuts
- Coconut milk
- Cooked quinoa
Preheat oven to 375˚F.
Cut butternut squash in half lengthwise and scoop out seeds. (If cutting is difficult chop off the stem widthwise beforehand).
Rub with olive oil and season with salt and pepper. Place facedown on a baking sheet and bake until tender, about 35-40 minutes.
Peel away the skin or simply scoop out the flesh and place in a blender with all ingredients except for the toppings.
Blend on high, or alternatively place in a stockpot and use an immersion blender to purée.
Pour into bowl and top with desired toppings.