Curried Squash and Apple Soup

You have to love the versatility of this smooth and delicious curried squash and apple soup. Sure: the character of the soup will be different if you use zucchini or pumpkin, but both results will be delicious. It’s forgiving, fast and so easy to make.

This soup is gorgeous in the bowl, served just as it is. For an elegant touch, add a swirl of balsamic reduction or a nice, heavy red pepper sauce. Or give it a delicious caloric boost with a dollop of crème fraiche or even sour cream or yoghurt. Sans the dairy products, though, this soup is vegan. But if you don’t tell anyone, they’re not going to notice: it’s rich on the palate and satisfying in every way.

3-5 lb. Squash – summer squash, butternut squash or pumpkin
1 large apple, chopped
4 tablespoons extra virgin olive oil
1 medium onion – chopped
2 cloves garlic – chopped fine
1 tablespoon good quality curry powder
1 teaspoon good quality garam masala
8 cups vegetable stock
2 cups coconut milk

Preheat oven to 350 F.

Cut squash in half, lengthwise. Remove seeds. Place, cut side down, on baking sheet. Bake for 45 minutes or until the squash is soft.

Heat oil in large heavy-bottomed pan over medium heat. Saute onions for 3 minutes or until soft. Add garlic and sauté a further minute. A curry powder and garam masala and sauté another minute.

Scrape squash from skin and add to onion and spice mixture. Add chopped apple. Stir. Add vegetable stock and coconut milk. Cook covered on low heat for 20 minutes, stirring occasionally.

Blend soup with immersion blender or potato masher. If the soup appears too thick, add water until, ¼ cup at a time, until desired consistency. Add sea salt and freshly ground pepper to taste.

Serve and enjoy.

Photo by David Middleton