- Adapted from the feed vegan
- 1 medium (about 1 pound) butternut squash, cubed, seeds discarded
- 1 large apple, sliced
- 1 onion, thinly sliced
- 1 (1-inch) piece fresh ginger, sliced
- 1-2 cloves garlic, smashed
- 1 tablespoon olive oil
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 2 cups vegetable stock
- 1 can coconut cream (unsweetened)
- 2 teaspoons hot curry powder (to taste) - or combo of tumeric, cayenne, dash nutmeg)
- Cinnamon, for garnish (optional)
METHOD
STEP 1
Preheat the oven to 425˚F. Place the squash, apple, onion, ginger and garlic on the prepared pan and drizzle with olive oil. Season to salt and pepper and place in the oven to roast for 25 minutes.
STEP 2
Stir the baking sheet from the oven and transfer the apple, onion, ginger and garlic to the container of a high-speed blender. Return squash to the oven to roast for about 5-10 minutes more, or until very soft.
STEP 4
In a large saucepan, combine stock, coconut cream, seasonings, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Can also add crushed ginger and garlic here instead of roasting on sheet pan.
STEP 5
Transfer roasted vegetables to sauce pan and season to taste. Blend until smooth with an immersion blender. Garnish mugs of soup with cinnamon.
