This one is from a collection I made for my daughter when she was a starving college student. It’s so simple and perfect for fall. Toasted pumpkin seeds or curried almonds are my toppings.
Ingredients:-
One butternut squash is all that is needed.
1 tablespoon olive oil, or on a case-by-case basis.
One chopped onion
minced shallot, one.
2 tablespoons of curry powder, or as much as you like.
1 tsp. ground turmeric.
1 apple, cored and slashed.
1 slice of minced fresh ginger.
water to fill in.
1 (14-ounce) might coconut at any point milk.
salt as desired.
Instructions:-
- Bake at 350 degrees Fahrenheit (175 degrees Celsius). Place the pierced butternut squash on a baking sheet.
- Prepare in the preheated broiler until delicate, around 45 minutes. Permit squash to cool until effortlessly dealt with; slice down the middle, scoop the seeds, strip, and cleave the tissue.
- In a medium-sized skillet, heat olive oil; Stirring the onion and shallot for about ten minutes, and cook until translucent. Add curry powder and turmeric and cook until equally covered around 2 minutes.
- Incorporate the ginger, apple, and squash into the onion mixture; add sufficient water to cover. After bringing the liquid to a boil, reduce the heat to medium-low and simmer for approximately 15 minutes until the squash and apples are soft. Blend the soup with an immersion blender or a potato masher until the squash is broken up.
- Add salt and coconut milk to the soup and simmer for another 3 minutes or so until heated through.