Melt coconut oil over medium-high heat in a 5-qt. Dutch oven. Add squash, carrots, apples, onion and garlic. Cook for 5 to 7 minutes or until onion is softened, stirring occasionally.
Purée squash, carrots and apples with ginger and smoky spices for a cozy fall-time soup. And for an added flavorsome garnish, top with creamy coconut cream, apple sticks and crunchy almonds.
Servings and Ingredients
|1 tbsp. Hy-Vee refined coconut oil|
|3 c. Hy-Vee Short Cuts butternut squash|
|2 c. chopped carrots|
|2 medium Granny Smith apples, peeled, cored and chopped|
|2 c. chopped yellow onion|
|1 tbsp. bottled minced garlic|
|3 c. Full Circle Market organic vegetable broth|
|1 tbsp. refrigerated ginger paste|
|1 tbsp. red curry paste|
|1 tsp. smoked paprika|
|1 tsp. Hy-Vee ground cumin|
|Coconut cream, for garnish|
|Granny Smith apple, cored and cut into matchsticks, for garnish|
|Sweet Thai chili-flavored almonds, chopped; for garnish|
|Cilantro, for garnish|
|Coarsely ground Hy-Vee black pepper, for garnish|
Things To Grab
- 5-qt. Dutch oven
- Wooden spoon or silicone spatula
- Immersion blender
- Serving bowls
Add broth to vegetable mixture. Bring to a boil; reduced heat to medium-low. Cover, and simmer for 30 to 35 minutes or until squash and carrots are tender.
Stir in ginger paste, curry paste, smoked paprika and cumin. Blend mixture using an immersion blender for 2 to 3 minutes or until completely smooth.
To serve, ladle soup into serving bowls. Drizzle with coconut milk; garnished with apple matchsticks, almonds, cilantro and black pepper, if desired.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 540mg
- Total Carbohydrates: 27g
- Protein: 2g