This is not your average butternut squash soup! It's got serious flavors going on than make you say yum after every spoonful! And, what's great about this soup is you can either add or leave out the dairy portion of this recipe. It's totally up to you ~ Here are my ingredients:
2 large Butternut squash
2 handfuls of baby carrots
1 large Vidalia onion
1 can coconut milk
2 boxes chicken stock
3 tablespoons curry
¼ cup light brown sugar
1 teaspoon salt
½ teaspoon white pepper (if you don't have this, use black pepper)
Start out by peeling and roughly cutting the following:
2 large butternut squash
about 2 handfuls of baby carrots (probably measures about 2 cups)
Place them in a bowl and coat with olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Place in a 400 degree oven and roast for about 20 minutes, or until tender. While these are roasting, peel and roughly cut one good-sized Vidalia onion. Saute in your soup pot with a little olive oil. After about 10 minutes, add in 2 apples that have been also peeled and roughly cut. Once they are tender, add the roasted squash and carrots.
Now or your seasoning...I added 3 tablespoons of madras curry, ¼ cup of light brown sugar, a teaspoon of sea salt and a ½ teaspoon of pepper. Stir to incorporate, and add 2 boxes of chicken stock. Simmer on medium heat for about 15-20 minutes.
You're in the home stretch at this point. The only thing left to do is add a can of coconut milk and break out your stick blender. If you don't have one, you can use your food processor. You want to totally puree everything. This is the point where you decide dairy or no dairy. I added about 2 cups of non-fat half and half. Done! Taste and make sure you don't need any more curry or salt. You want to make sure you taste a bit of heat from the curry. I think I sprinkled in another few teaspoonfuls. So delicious. The apples, carrots, squash and curry flavors were incredible together.