Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
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.
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.
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.
Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Nutrition Facts (per serving)
| 388 | Calories |
| 25g | Fat |
| 44g | Carbs |
| 6g | Protein |
