Coconut Curry Squash Soup
  • 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
  1. 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
  2. Add apples, cook for another 2 minutes
  3. Toss butternut squash in pot, add a splash of chicken/vegetable stock and curry powder, stir to coat
  4. Cook until curry becomes fragrant, add the remaining chicken/vegetable stock
  5. Bring to a simmer and cover, cooking until squash becomes tender (approximately 15-20 minutes)
  6. Remove from heat and blend soup with an immersion blender
  7. Return pot to low heat, stir in coconut milk and season to taste
Recipe by Uprooted Market & Cafe at