This is an excellent soup as is or you can substitute the Yellow Indian Curry with our Thai Red Curry Blend for a touch of spicy heat. Either way it's sure to satisfy your craving for soup with an exotic twist.
1 tablespoon coconut oil
1 yellow onion, diced
1 medium butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
1 green apple, peeled, cored, and cubed
3 cups vegetable broth
1 teaspoon Saigon Cinnamon
1 teaspoon Yellow Indian Curry Powder
¼ teaspoon ground ginger
pinch of nutmeg
1 cup light coconut milk or more
1 teaspoon Kosher Flake Sea Salt
3 Tbsp. cream or half & half
1 Tbsp. honey
Heat coconut oil in a large stock pot over medium heat. Add onion to pot and cook until translucent about 5 minutes. Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. (I did mine for 8 minutes high pressure in the pressure cooker) Remove from heat.
Using an immersion blender purée the soup for 3-4 minutes. Add in the coconut milk and salt and continue blending until a silky smooth consistency is achieved. Add more coconut milk if thinner soup is desired.
Add honey to cream or half and half and stir well to mix. Ladle soup into bowls and swirl honey cream mixture through soup. Top with roasted squash seeds, toasted sesame seeds or scallions if desired. Salt and pepper to taste.