Winter Squash Soup with Apple, Ginger, and Coconut

27 Oct

A friend of mine from high school, Kristin Anderson Hoppe is an holistic nutrition consultant and chef in the bay area. I really respect the work she’s doing and think we all would be better off if we took an holistic approach to nutrition and our relationship with the food we eat and where it comes from. Her mission is to help people choose “foods that sustain the health, vitality, and nourishment of themselves, their communities, and the earth.” If you are interested in learning more, check out her site: Food Therapy. Kristin recently posted something on Facebook about a soup with these ingredients and I was inspired to give it a try.  Usually I improvise recipes on the fly and don’t write anything down and then much to my chagrin have no idea how to recreate them if they turn out well. However, this time you are in luck because I had a hunch that this soup would be really good and I wrote down all the ingredients, amounts, and steps as I went along. Here’s the delicious result.

Winter Squash Soup with Apple, Ginger, and Coconut

Winter Squash of your choice – enough to make about 4 cups. I used 5 Delicata Squashes.

4 Tbsp olive oil, divided

1 large red onion, finely chopped

2 cloves garlic, minced

2 inches fresh ginger root, grated

2 large apples, chopped (no need to peel)

1 can light coconut milk

1 cup vegetable broth

1/2 cup apple cider

1 palmful curry powder

salt and pepper to taste

Preheat oven to 400 degree.

Cut squashes in half lengthwise. Scrape out the seeds and brush or spray the cut side with some olive oil. Cover a cookie sheet with foil. Place the squash on the cookie sheet cut side down. Roast in oven for about 30 minutes or until tender enough to pierce with a fork. (Cook time will depend on the size of your squash. Larger squashes will take up to 45-60 minutes.)

While the squash is roasting. Heat 2 Tbsp olive oil in a pan. Add onions and apples. Cook until onions are translucent and apples are tender. Stir in the garlic and ginger* and cook for a couple more minutes. Turn the heat down to low.

Once the squash is done roasting let it cool for a few minutes until it’s not too hot to handle. Scrape the squash flesh out of the skin and add it to the onion and apple mixture. Stir in the coconut milk, broth, and apple cider. Next, stir in the curry powder and salt and pepper to taste. If you want a chunkier soup, you are done. If you want a smoother soup – blend it up right in the pot with an immersion blender if you have one. Or, puree in a small batches in a food processer and then return to pot to reheat.

* A tip about fresh ginger: The best way to peel it is with the back of a teaspoon. The skin is too thin and the flesh is too stringy to use a vegetable peeler. Grate the peeled part of the root with a regular cheese grater or a microplane.

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2 Responses to “Winter Squash Soup with Apple, Ginger, and Coconut”

  1. Liz October 27, 2009 at 11:31 am #

    I make a very similar soup with butternut squash, and it’s really delicious! I also put carrots in with the onions and apples. I serve it with indian-spiced meat pies filled with ground chicken, raisins, and apples. yum!

    • Erica October 27, 2009 at 9:05 pm #

      Yum! That sounds like a great combination. You’ll have to share that meat pie recipe with me sometime!

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