Wednesday, October 12, 2011
(Kid Friendly) Curried Butternut Squash, Apple & Ginger Soup
One of the best meals I've come up with in the last few months has been the Curried Sweet Potato, Apple & Ginger Soup. Will LOVED it. He's still talking about it.
So when I volunteered to bring dinner to a family that just adopted their seventh (yes, that's right - seventh) child, I thought I would make them something like this. But it needed to be a bit more kid friendly, so I made some modifications. Butternut squash instead of sweet potato, less curry powder, no cumin, add cinnamon and nutmeg, an additional apple.
It's still very tasty and hearty, but it's definitely a bit lighter and sweeter. It's very velvety and creamy.
Will loved this recipe, too. I don't think I can go wrong when it comes to fall foods and him, though.
- 6 qt. crockpot
- 1 medium to large butternut squash, peeled and cubed
- 2 medium tart-ish (think Granny Smith) apples, peeled and cubed
- 1 small white onion, chopped into small chunks
- 3 cups chicken stock
- 1 t curry powder
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 t sea salt
- dash black pepper
- 1 T ground ginger (I was out of fresh, but it would work just as well - use a bit more than a T of fresh)
- 1 14.5 oz can coconut milk
Combine everything except the coconut milk in the crockpot, and mix somewhat thoroughly.
Cook on low for 6-8 hours.
Using an immersion blender (or CAREFULLY in batches in a regular blender,) blend until smooth.
Add the coconut milk, blend once more and serve. All sorts of garnishes would be fun here: cilantro, roasted butternut squash seeds, a dash of cinnamon... etc.