This recipe is about the magical soup in the Story “Sunshine Soup,” — a soup that makes everything wonderful! Try it to find out if it works. Thanks to Charity Dubberly for the inspiration!
- 1 medium butternut squash, roasted
- 1 Tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ Tablespoon of fresh ginger
- 1-2 apples, peeled, cored, and chopped
- 1 pinch of salt
- 2 teaspoons curry powder
- (1) 14-ounce can light coconut milk
- 4 cups vegetable broth (DIY or store bought)
Directions
- Cut the butternut squash in half. Then roast at 375 degrees for 45 minutes or until you can easily pierce it with a fork. Allow to cool. Roasting brings out the natural sweetness.
- Heat a large pot with oil over medium heat. Once hot, onion and garlic. Sauté for a few minutes, until translucent.
- Add the garlic and ginger. Sauté for 2 more minutes.
- Add the curry powder and coconut milk.
- Bring to a low boil over medium heat and then reduce heat to low. Cover, and simmer for 12-15 minutes.
- Meanwhile, scoop the roasted squash out of the shell. Add the squash to the soup pot. Then cook for another 10 minutes to allow flavors to marry.
- Use an immersion blender to blend, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options below). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
GARNISH
- 2 medium red onions, quartered and thinly sliced
- 1 good-size bunch kale or wild-harvested greens (about 10 to 12 ounces), wash and finely chop into strips