Curried Squash and Apple Soup
Curry and squash is such a wonderful combination. I have made this soup with butternut and pumpkin, but I imagine any squash would do. I can see it at a simple supper or an extravagant dinner, and the squash ties it in with autumn meals, but this is far away from traditional holiday seasonings!
I usually give a recipe with 4 servings, but this one has only three in case, like me, you only want to open a small can of coconut milk, instead of using a big one that you then have to find another use for – and it doesn’t freeze well or keep more than a day! The soup, however, freezes well, so you could make a double batch and freeze some to use a whole can of coconut milk – or maybe you have a big family, anyway!
You can make this lower in fat by sautéing the vegetables in ¼ c. extra water until tender.
A word about bouillon: Living in California, I have a choice of vegan bouillon, Savory Choice or Rapunzel. Savory Choice Vegetable bouillon is non-fat and comes in a small pouch of liquid. Rapunzel vegetable bouillon comes in cubes, and has some fat in it. I use both, but prefer the Rapunzel for most things, unless they are Asian. It has a fuller flavor somewhat like a pot of vegetable soup simmered for hours. The Savory Choice has a milder flavor that goes well with Asian dishes like miso soup or Thai Curry, although I have used both and they both make a tasty meal. You can of course also use a box of vegetable broth, though I don’t for two reasons: I don’t like the tomato flavor in it, and it is more expensive. But it is an option worth mentioning, and I know some people would never be without it.
I have this year been educated by my sister to put a squash, uncut, into a 350° oven for an hour, give or take 10 minutes, cool, peel, and chop, and add to your recipe. If you prefer the squash to cook with the soup, it takes about 20 minutes to peel and chop a raw butternut squash. Add the raw squash with the onion and cook about 10 minutes longer, until it is tender.
As you are blending the soup when it’s cooked, you don’t need to chop carefully.
Speaking of blenders, I love my food processor, but a friend of my mother’s recommended a Cuisinart hand blender that you stick right in the pan. It doesn’t give as smooth a soup, but it is much easier and faster than transferring hot soup to a food processor, or blender, and then heating it again, or eating it a few degrees cooler. I love the convenience, and I use mine exclusively now with soups. And we eat a lot of soups in the cold months.
Curried Squash and Apple Soup
Makes 3 servings
Preparation 40-60 minutes depending on squash
Can be made ahead
1 T. olive oil (optional)
1 large onion
2 large carrots
4 stalks celery
2 cloves garlic, minced or pressed
2 c. squash see discussion above
1 large tasty apple
2 c. water or vegetable broth
1 cube bouillon if using water
1 T. curry powder, mild or hot
2 T. agave nectar
1 t. red curry paste or Asian hot sauce
Sauté the onion and carrots in the oil or 1/4 c. water. Add the celery, squash and garlic and sauté a couple of minutes, stirring frequently. Add the water, bouillon, curry powder, and chili paste.
Cook about 10 more minutes if the squash is already cooked, 30 if squash is raw, until the squash is tender.
Add the coconut milk and agave, and 1 – 2 T. tamari if you want the soup saltier.
Blend with hand blender, food processor, or blender until smooth. Serve the soup immediately or reheat it, stirring constantly, just before serving.
Adapted from Gluten Free Diva, who seems to have disappeared from the web
Nutritional information – not guaranteed to be accurate:
Per Serving with oil – 308 calories/3.4 g protein/3.4 g fat/3.4 g carbohydrate
Note: I am going to include carbohydrates in my nutritional breakdown from now on. I have no plans at the current time to go back and fix all my old posts though.