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INGREDIENTS
For the Soup:
1 butternut squash large to extra large
1 onion white, medium
2 bay leaves
dash crushed red pepper
dash vindaloo curry powder
1 red apple medium, peeled, chopped
1 can light coconut milk 13.5 oz, 398ml
1-quart vegetable broth
¼ tsp white pepper
Pinch of salt
1 orange skin for garnish
INSTRUCTIONS
Peel the skin off the apple. Dice the butternut squash, onion and apple into cubes.
In a large pot over medium heat, saute the onion and bay leaves until translucent.
Add the desired amount of white pepper, curry powder, salt, and cracked red pepper.
Stir in butternut squash and cook for about 10 minutes.
Pour in the vegetable broth.
Add apples and the entire can of light coconut milk.
Simmer for about 1-hour stirring occasionally.
When the squash is tender, remove from heat.
Remove bay leaves.
Let the soup cool.
Transfer to a blender and blend until smooth and creamy.
Heat the soup on the stove or the microwave.
Garnish with an orange skin shaving and serve with french bread.
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