Apples and squash go hand in hand as BFFs (best flavor friends) … and of course curry makes everything just a little bit better. This is a wonderfully complex soup you’re bound to make time and time again.
1 Tbsp coconut oil
1 yellow onion, diced
1 large sweet apple (like Fuji), diced (about 1 ½ cups)
1 Tbsp peeled and minced fresh ginger root
2 lbs butternut squash—peeled, seeded and cut into 1 in dice (about 5 cups)
4 cups miso broth
1 Tbsp Thai red curry paste
1 Tbsp dulse flakes
¼ cup dried goji berries
1 tsp ground turmeric
2 Tbsp fresh lime juice
²⁄³ cup canned coconut milk, plus extra for serving
Salt and pepper (optional)
½ sweet apple, shaved thin, for serving
1. Warm oil in large heavy-bottomed pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in diced apple and ginger and cook 1 minute longer. Add butternut squash, broth, curry paste, dulse flakes, goji berries, turmeric and lime juice and mix well. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 30 to 40 minutes, or until squash is very soft.
3. Working in batches, transfer soup to blender. Puree until very smooth, and then pour into large bowl. Repeat with remaining soup mixture and return batches to soup pot.
4. Stir in coconut milk and gently warm over low heat for 1 to 2 minutes. Season with salt and pepper if desired. To serve, ladle into bowls, drizzle with additional coconut milk and garnish with a few apple shavings.