Makes 4 servings
Does that recipe title scream autumn to you?
I actually thought I was making a pumpkin and apple soup, but turns out that the rather wan pumpkin I thought I had in my organic farmers’ box was really a spaghetti squash. I didn’t realize until I had the squash cut in half and saw it’s stringy texture. No problem. I just carried on. And that means this recipe could be made with a pumpkin, butternut or spaghetti squash or even an acorn squash. I would reserve the beautiful delicata squash for something a little more… delicate tasting.
This soup is spicy and tangy thanks to the addition of a large Macintosh apple – also from my organic farmers’ box.
Don’t let the list of ingredients daunt you. This is a very easy soup to make and it all comes together in 30 minutes.
1 tsp coconut oil
1 squash – cut it in half, clean out the seeds and strings in the centre. Microwave for about 6 minutes to soften the gourd and then peel it and cut it into chunks.
1 onion diced
1 clove garlic minced
1 apple cored and diced. Leave the peel on.
Optional – dice and add a carrot too
1 sprig rosemary (optional)
1 teaspoon grated fresh ginger
1 -2 red chilies sliced. I used 2 and my soup is HOT!
1 tsp turmeric
½ tsp ground black pepper
1 bay leaf
1 cinnamon stick
3 cups water or vegetable broth (I used veggie broth since I make my own and always have a supply in the freezer)
Salt to taste (I used a teaspoon since my broth is unsalted).
½ cup coconut milk (if you don’t have coconut milk, a cashew cream would be perfect).
1 Tbsp maple syrup
In a medium to large pot, on medium heat sauté the onion, ginger, garlic and chili in the coconut oil for about 3 minutes. Add the spices and rosemary, the apple and squash and sauté for about another 3-5 minutes. Add the broth or water and bring to a boil. Boil for 20 minutes. Remove the bay leaf, cinnamon stick and the twig that was the rosemary.
Use an immersion blender or a regular blender, blend the soup until creamy. Return to the pot and add the coconut milk and maple syrup. Stir and enjoy!
p.s. I toasted the cleaned squash seeds with some coconut oil, chili powder, smoky paprika, salt and pepper at 400 degrees for 5 minutes. Yum!