Name: Claire's Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 tablespoon olive oil, or as needed; 1 onion, chopped; 1 shallot, minced; 2 tablespoons curry powder, or more to taste; 1 teaspoon ground turmeric; 1 apple, cored and chopped; 1 slice fresh ginger, minced; water to cover; 1 (14 ounce) can coconut milk; salt to taste

Ingredients

Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
Step 2

Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
Step 3

Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
Step 4

Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
Step 5

Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Enjoy your meal!