Curried Coconut Butternut Squash Soup

• Serves 6
• Total time: 50 minutes
• Active time: 30 minutes

Ingredients:

• 1 large butternut squash (about 1 1/2 pounds, peeled and chopped into roughly 1-inch pieces
• 1 tablespoons coconut oil, plus more for squash
• 2 teaspoons grated fresh ginger, or more, to taste
• 1 medium apple, any variety, peeled and diced
• 2 cups vegetable broth (or chicken bone broth)
• 2 teaspoons curry powder
• ½ teaspoon ground turmeric
• 1 14-ounce can coconut milk, 2 tablespoons reserved for garnish
• Salt and freshly ground pepper to taste
• Optional: 3 tablespoons collagen
• Garnishes:
  • cilantro or parsley + gomasio* or
  • cracked black pepper 

Directions:

1. Roast the squash: Preheat oven to 400 degrees. Place squash cubes on a rimmed baking sheet and toss with a bit of coconut oil and sea salt. Roast 30 min, or until tender and lightly browned in places. 

2. Meanwhile, heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 5-6 minutes. Add ginger and cook 3-4 minutes more. 

3. Add the apple, squash, broth, curry powder, turmeric, and coconut milk. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10-12 minutes. 

4. Transfer the soup to a blender and remove the center part of the lid to allow steam to escape. Place a kitchen towel over the vent, and blend soup until smooth. You may need to do this in batches. If you have an immersion blender, simply blend the soup in the pot. 

5. Season to taste with salt and pepper, and stir in collagen, if using. Divide soup among bowls. Garnish with coconut milk, tender herbs, and gomasio or freshly cracked black pepper. 

*Gomasio is a salty sesame & seaweed condiment found at health food stores. I like Eden brand.