The Starving Chef Recipe: Apple Curry Butternut Squash Soup

By Felicia Vargo, The Starving Chef

With frost on the ground and white stuff falling from the sky, I think it’s safe to say that soup season is officially here.

Apple Curry Butternut Squash Soup

Prep time: 45 minutes
Cook time: 45 minutes
Makes: 4-6 servings

Ingredients

1 lb. butternut squash (fresh or frozen), cubed
½ sweet onion, finely diced
1 Granny Smith apple, chopped
¼ C parsnip, chopped
1 T ginger paste
1 T garlic
¼ C honey
3 C vegetable broth
14 oz. coconut milk
2 T hot yellow curry powder
½ T garam masala
1 t cayenne pepper
1 t white pepper
1 t salt
2 T butter
¼ C white wine
Pinch saffron, optional

Here’s How

1. Roast the cubed squash at 365 degrees F for 30-45 minutes, until fork tender and beginning to brown. Meanwhile, prep the rest of the ingredients.
2. In a large soup pot, melt the butter over medium-high heat until frothy. Add the chopped onion, apple and parsnip. Saute for 5-10 minutes then add the ginger paste and garlic. Continue to saute until the garlic is fragrant, another 5-10 minutes. Stir in the honey and cook while stirring for another five minutes.
3. Use a splash of white wine to deglaze the pan. Scrape up any browned bits on the bottom. Pour in the vegetable broth and bring to a simmer. Simmer uncovered for 30 minutes.
4. Reduce the heat to medium and use an immersion blender to blend the soup until smooth. (Alternatively, blend the soup in batches using a stand blender.) Stir in the coconut milk, hot yellow curry powder, garam masala, cayenne pepper, white pepper, salt and saffron.
5. Blend the soup until smooth and continue to simmer for another 10-15 minutes or until thickened. Serve with naan and samosas. Enjoy!

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