Curried Butternut Squash Soup
- 1 2-lb bag Michigan Farm to Freezer IQF butternut squash
- 1 cup carrots, coarsely chopped
- 1 cup onion, coarsely chopped
- 1 cup apple, coarsely chopped
- 1 ½ qt stock
- Juice of 1-2 lemons
- 1 tsp curry powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 garlic cloves, peeled
- 1 tsp fresh ginger, peeled
- 1 14-oz can coconut milk
- 2 Tbsp dark brown sugar
- 3 tsp salt (we prefer Diamond Crystal Kosher salt)
- Sriracha or chili pepper flake to taste
- Greek yogurt for garnish
Heat 1 teaspoon oil in a large stock pot over medium high. Add onion, carrot, and apple and cook, stirring occasionally, about 10 minutes or until rich color develops. Add 1 teaspoon salt. Reduce heat to medium low.
Stir in curry powder, cumin and coriander; grate in fresh garlic, using a microplane or fine grater. Allow spices to toast for a minute or two.
Add frozen squash and raise heat to medium high. Stir vigorously to get all the flavor bits off the bottom of the pan. The steam from the defrosting squash will aid in deglazing. Cook for 3-4 minutes, stirring occasionally.
Add stock and bring to gentle boil and let cook uncovered for about 30 minutes or until all the veggies are falling apart. Turn off heat and let cool for 10-20 minutes. Add 1-2 teaspoons of salt or to taste.
Add lemon juice and cream or coconut milk (whichever you’re using) and puree with immersion blender until smooth.
Taste and adjust salt and spices to your preference.
Serving suggestions: Garnish with dollop of Greek yogurt and serve with crusty bread, grilled naan, grilled cheese, nice fresh salad or on its own.