makes 6 to 8 servings
1 large butternut squash (about 1 1/2 pounds), halved, peeled, and seeds removed
1 tablespoon olive oil
1 large white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups low-sodium vegetable broth,
2 teaspoons curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
pinch of ground nutmeg
1 14-ounce can light coconut milk
salt and freshly ground pepper to taste
1. Preheat the oven to 375 degrees. Line a shallow baking dish with aluminum foil. Place the squash cut-side up in the dish and cover tightly with aluminum foil. Roast in the oven for 45-60 minutes, or until the squash is fork tender. Let cool until safe to handle, cut into 1-inch pieces, and set aside.
2. Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the apple, squash, broth, curry powder, ginger, curry, and nutmeg. Bring the mixture to a simmer, cover, and simmer until the apples are tender and beginning to fall apart, about 10 minutes.
3. Use an immersion blender to puree the soup until smooth. Otherwise, carefully transfer the soup to a food processor or blender and process until smooth. Place the soup back into the soup pot.
4. Stir in the coconut milk and return the soup to a simmer. Cook for 5 to 10 minutes, or until the soup is completely heated through. Season to taste with salt and pepper.
5. To serve, ladle soup into bowls and garnish with coconut milk, scallions, cilantro, or rubbed sage.