My cousin Smadar recently shared this recipe with me. Smadar is a big fan of delicious, healthy, and easy to make food, which is exactly what this recipe is. I was intrigued by the use of apples in the soup; I would have never thought of it myself. I found that the sweetness and tartness of the apples compliment the butternut squash soup and give it an unexpected pleasant layer of flavor. Also, the use of apples in the recipe fits so well with the season. The coconut milk (or heavy cream) adds a creamy contrast to the acidity of the apples, which also contributes to the richness in flavor and texture of this soup. The spices in the recipe are only a recommendation. Feel free to omit any spice that you don’t like.
Total time: 1 hour and 15 minutes
1 large onion – chopped
2 large apples – peeled, cored, and cut in to quarters
1 cup mini carrots, or chopped carrots
½ butternut squash – peeled, deseeded, and roughly chopped (large chunks)
2 cups water/vegetable stock
1 cup coconut milk from a can (or heavy cream)
1 tbsp fresh or dry ginger
1 tsp cinnamon
1 tsp turmeric
Salt and white pepper
Use a large pot and high heat to cook together vegetables, apples, water/vegetable stock, and spices.
Cook covered for 30 minutes.
Turn off heat, and let sit for another 20 minutes with the lid still on.
Add coconut milk.
Use a hand blender to purée the soup.