Curried Butternut Squash Soup

I really enjoy creating soups. My Butternut Squash soup has been revamped many times over the years. This current recipe is delightful light with only a hit of curry spices. It can be made as a vegan soup also.

• Serves	Cook Time	Total Time	Prep Time
  6	30 minutes	55 minutes	25 minutes

• Ingredients 

  1 2 pound butternut squash
  1 tablespoon butter substitute such as coconut oil
  1 medium onion, finely chopped
  1 teaspoon curry powder
  1 large apple, chopped
  16 oz of veggie or chicken broth or water ( if you use water you may need to add salt and pepper )
  1 cup water
  ¼ teaspoon ground cumin
  ¼ teaspoon dried thyme leaves
  ¼ teaspoon ground coriander
  1/8 teaspoon cinnamon
  1/8 teaspoon nutmeg
  ½ cup coconut milk/ coconut cream

• Instructions 

  1. Peel butternut squash and chop into small pieces. Remove fiber and seeds
  2. In 5 quart saucepan, melt coconut oil. Add onion, curry. Cook until onion is transparent. Add squash chucks, apple water or broth, water, all spices.
  3. Heat mixture to a boil and then reduce heat to low and simmer uncovered for 30-35 minutes or squash is tender. Cooking time depends on the size of the squash chucks
  4. When squash is tender: Use food processor or blender, and blend or process squash and coconut milk/cream. Do ½ a time, if necessary.

• Marian's Personal Notes

  1. Play with the spices. I usually do not measure so it varies a little each time. 
  2. I make chicken bone broth so I use my homemade bone broth in this recipe. It really elevates the taste.