Curried Butternut Squash and Apple Soup

A curried butternut squash and apple soup recipe that’s creamy and sweet and full of flavour. This is the perfect gluten free, vegan and easy to make soup to warm up with on a cool fall night.

1 tablespoon coconut oil
1 cup onion, chopped (from 1 small onion)
1 tablespoon garlic, minced or grated (from 3-4 large cloves)
1 tablespoon ginger, minced or grated (from 1 thumb-sized piece of ginger)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Granny Smith apple, skin on and chopped (about 1l apple)
1 cup carrot, peeled and chopped (from 1 carrot)
5-6 cups butternut squash, peeled and cut into 1-inch cubes (1 small-medium squash)
1 tablespoon yellow curry powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
3 cups vegetable stock
1 15 oz can full fat coconut milk (about 1 1/2 cups)

View the full recipe at NOURISHED. the blog →