Coconut Butternut Squash Soup

Comfort in a bowl — roasted squash blended with coconut milk and warming spices.

Ingredients

1 butternut squash

1 tablespoon of olive oil

1 yellow onion, chopped

1 apple

2 cups vegetable broth

2 teaspoons of curry powder

1 can of coconut milk

2 teaspoons of ginger

Spring of nutmeg

Salt and pepper to taste

Method

Preheat oven to 375 degrees. Cut the squash in half and wrap in foil. Bake for about 45 minutes. Remove seeds.

Heat a tablespoon of oil in a large pot. Add onions and sauté over medium-low heat until golden. Add the apple, squash, broth and spices. Bring to a simmer, and then cover and until the apples are tender.

Pour the soup into a blender and blend until smooth. Add blended soup back into the pot and stir in the coconut milk. Cook over low heat until well heated through. Season to taste with salt and pepper.

Top with parsley and chopped cashews.

Adapted from Tara Parker-Pope's Butternut Squash Soup recipe.