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Creamy, spiced Butternut Soup with Apple and Coconut milk

1 butternut squash, roasted (Or peeled & cubed)

1 large or 2 small onions, diced

1 large or 2 small apples, cored, peeled & sliced

1 can coconut milk

1 tbsp. butter

1 tbsp. olive oil

1-2 tsp. garam masala curry powder, or other curry spice

water

*I used roasted butternut squash for this recipe, but you can also use peeled, cubed butternut. To get roasted squash, cut in half & scoop out seeds. Place cut side down in baking dish with about 1/2 inch of water. Bake at 375-400 for about 30 - 40 minutes, until tender and pierces easily with a fork. Let cool slightly, then scoop out flesh. (Roasting can be done ahead of time!)

 In a soup pot, melt butter and oil over medium heat. Add onion & garam masala (or other curry powder) and saute until translucent, about 5 minutes. Add apple, and cubed raw squash if using. Add about 1/2 - 1 cup water, enough to cover vegetables, and cook until tender. If using roasted squash, add now, after apple & onion are cooked and tender.

Add coconut milk. Puree soup with an immersion blender. Add salt to taste. Add water to thin if desired. Serve.

*If you don't have this spice, you can Make Your Own Garam Masala: 1 part cumin plus 1/4 part allspice. Or any combination of: Coriander, Cumin, Black Peppercorns, Cardamom, Cloves, Nutmeg.

This entry is related to the following products. Click on any of them for more information.
Onion, Winter Squash, Squash, Onions,

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Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

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