Do you love squash?!!🥰 Fall means squash time!!! And it’s even better when it’s make ahead friendly!
This is the easiest squash soup!
All done in one pot with minimal ingredients!
It’s the PERFECT Thanksgiving recipe because it comes together in no time and is actually healthy!!!
Are you a lover of squash?!
5 cups of butternut squash (cleaned and cubed. *)
2 Honey crisp apples (peeled, cored and cubed)
3 carrots (peeled and cut into large pieces)
2 tbsp honey
1–2 tsp curry powder
1–2 tsp red chili flakes plus more for garnish
1 tsp cinnamon
1/4 cup freshly squeezed orange juice*
4–5 cups vegetable broth
1 tbsp olive oil
1/2 cup coconut milk (the one from the can)
salt and pepper
pumpkin seeds for garnish
Preheat oven to 400 degrees
Combine butternut squash, apples and carrots on a baking sheet. You don’t want them too crowded because you want them to be able to caramelize a bit.
Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.
Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.
Add to a medium sized pot and cover with vegetable broth.
Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.
Taste for seasoning.
Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.
Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.
Garnish with pumpkin seeds and red chili flakes.