This is a perfect Autumn harvest soup! The apples add a slight tang that pairs so nicely with the creamy sweetness of the squash!Add Favorite
- 1 Buttercup Squash
- 1 Tbsp. Vegetable oil
- 1 Onion, peeled and roughly chopped
- 1 Tbsp. Grated Fresh Ginger
- 1 Leek, roughly chopped
- 3 Apples, cored and roughly chopped
- 2 Tbsp. Madras Curry Powder
- 1 Tbsp. Balsamic Vinegar
- 1 Can Coconut Milk
- 1 Jalapeno Pepper, roughly chopped
- 3 Cups Vegetable Stock or Water
- Salt and Pepper to Taste
- Preheat the oven to 400 F (205C).
- Cut the squash in half and use a large spoon to scoop out the seeds. Sprinkle with a pinch of salt and pepper and a drizzle of the vegetable oil. Place the squash halves flesh side down on a parchment lined baking. Bake for about 45 minutes.
- On a second baking sheet lined with parchment paper, combine the chopped onions, leeks, ginger, jalapeno, chopped apples, balsamic vinegar and curry powder. Sprinkle with salt, pepper and remaining vegetable oil. Place in the oven next to the squash. Remove from oven after 30 minutes, allow to cool.
- In a blender, combine the cooked squash, roasted leek mixture as well as coconut milk and water (depending on the size of your blender, you will probably need to do this in batches as it will not all fit at once). Blend until creamy.
- Pour the blended soup into a pot on the stove over medium heat. Taste for seasoning, add salt and pepper if needed. If the soup is too thick add a little more water. Allow to cook for 10 minutes and serve.