Between watching the twitter feed from the WAPF Conference in Dallas, (#wapfconf ) wishing I was there, and doing homework for class, I managed to put together a video recipe for some delicious butternut squash soup. Normally, I sigh when I see someone look at a butternut squash and only imagine it in their soup bowl. Butternut squash soup is a dish that has been done a million times with all sorts of variations. There is so much more you can do with this mighty winter squash…but I will admit, I will always enjoy it as soup, no matter how many times I have eaten it. Especially when it starts off a Thanksgiving dinner.
2 Tbs. Coconut Oil
1 cup of Leeks ( Pale green and white parts only, sliced thin )
2 cloves of Garlic, minced
3 cups of roasted butternut squash ( directions on how to roast it are below )
1 cup of Gala apples, diced
1 tsp. Curry Powder
1 pinch of Nutmeg
3 cups of chicken or vegetable stock
1/2 cup of coconut milk
Chives for Garnish
Salt and Pepper to taste
Preheat the oven to 375 degrees F.
Cut the butternut squash in half, de-seed and place face down on a sheet pan with a bit of bit of water.
Place in the oven for about 30 minutes or until fork tender. Turn over and lightly oil the squash with some coconut oil and sprinkle with salt and pepper. Place back in the oven for another 10 minutes or until squash starts to caramelize.
For the Soup:
Melt the coconut oil over moderate heat
Add leeks; cook until slightly softened, about 5 minutes.
Add garlic; cook 30 seconds.
Turn up heat to high.
Add apples; cook, stirring, until the apples begin to soften
Stir in curry powder and nutmeg; cook 1 minute. Add the Squash.
Purée the soup wih a regular blender or immersion blender.
Bring the soup back to a simmer; add coconut milk and correct seasoning (salt and pepper).
Place in a bowl with a dab of coconut milk and garnish with chives.
Here is the video if you are more of a visual person: