Name: Claire's Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butternut squash - 1; Olive oil, or as needed - 1 tablespoon; Onion, chopped - 1; Shallot, minced - 1; Curry powder, or more to taste - 2 tablespoons; Ground turmeric - 1 teaspoon; Apple, cored and chopped - 1; Fresh ginger, minced - 1 slice; Water to cover - 1 slice; Coconut milk - 1 (14 ounce) can; Salt to taste - 1 (14 ounce) can

Ingredients for - Claire's Curried Butternut Squash Soup

1. Butternut squash 1

2. Olive oil, or as needed 1 tablespoon

3. Onion, chopped 1

4. Shallot, minced 1

5. Curry powder, or more to taste 2 tablespoons

6. Ground turmeric 1 teaspoon

7. Apple, cored and chopped 1

8. Fresh ginger, minced 1 slice

9. Water to cover 1 slice

10. Coconut milk 1 (14 ounce) can

11. Salt to taste 1 (14 ounce) can

How to cook deliciously - Claire's Curried Butternut Squash Soup

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

2 . Stage

Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.

3 . Stage

Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.

4 . Stage

Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.

5 . Stage

Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.