Curried Butternut Squash Soup (With Apple and Coconut)

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Bake:
– 1 jumbo or 2 small butternut squash cut in half at 400 until soft

While that is roasting,

Chop and Saute:
– 1 onion
– 1 carrot
– 2 celery sticks
– 3 cloves of garlic
– 2 T of ginger (I added more because I love ginger)
– 2 apples, peeled, cored and chopped

Add this to a large pot with 3 cups of water, and this spice mixture:

– 1/4 t sage
– 1 t salt
– 1 T cumin
– 1 t nutmeg
– 1/2 t cinnamon
– pepper

Add the roasted squash and cook over medium heat until simmering.

Blend in a food processor or with an immersion blender.

Add a can of coconut milk.

Enjoy!

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2 thoughts on “Curried Butternut Squash Soup (With Apple and Coconut)

  1. This sounds absolutely delicious! Great colour too.

    • Jen @ Two Cups of Love says:

      It was really good! The squash I used was a dark orange inside, so maybe that is why it is that colour?

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