Soup season is officially here so this week we’re sharing a recipe for a delicious Coconut Curry Butternut Squash Soup!
Small Subscription:
Broccoli – Grown conventionally by Elmridge Farm in Centreville, NS
Sweet Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Butternut Squash (3lb) – Grown spray free by Elmridge Farm in Centreville, NS
Spinach (1/2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Mixed Tomatoes – Grown organically by Snowy River Farm in Cooks Brook, NS
Cortland Apples (1lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Large Subscription:
Romaine Lettuce – Certified Organic, grown by Taproot Farms in Port Williams, NS
Broccoli – Grown conventionally by Elmridge Farm in Centreville, NS
Scallions – Grown spray free by Elmridge Farm in Centreville, NS
Red Onions (1lb) – Certified Organic, grown by Taproot Farms in Port Williams, NS
Sweet Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Butternut Squash (3lb) – Grown spray free by Elmridge Farm in Centreville, NS
Spinach (1/2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Mixed Tomatoes – Grown organically by Snowy River Farm in Cooks Brook, NS
Cortland Apples (2lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
- 3lb Butternut Squash, peeled and cubed (about 9 cups)
- 1 can coconut milk (398 mL)
- 1L vegetable or chicken stock
- 1 large onion, diced
- 1 medium apple, cored and diced
- 1 large clove garlic, minced
- 2 tbsp curry powder
- Salt & pepper to taste
- 2 tbsp butter or coconut oil
- Heat a large pot (I like to use a cast iron dutch oven) on low to medium heat, melt butter or coconut oil, add onions and garlic, cook for 4 minutes
- Add apples, cook for another 2 minutes
- Toss butternut squash in pot, add a splash of chicken/vegetable stock and curry powder, stir to coat
- Cook until curry becomes fragrant, add the remaining chicken/vegetable stock
- Bring to a simmer and cover, cooking until squash becomes tender (approximately 15-20 minutes)
- Remove from heat and blend soup with an immersion blender
- Return pot to low heat, stir in coconut milk and season to taste
