Glow-Getting Autumn Recipe: Curried Butternut Squash & Apple Soup

With the arrival of autumn and chilly days, I look forward to the mounds of butternut squash piled high at the farmer’s market. There’s something about its naturally sweet creaminess that I find incredibly nourishing. It’s super versatile in the kitchen; it’s also packed full of the good carbohydrates and micronutrients that our bodies love. It is loaded with beta-carotene which converts to vitamin A, a powerful vitamin and antioxidant that helps repair damage from UV exposure while strengthening skin, hair and nails.

While I love roasting butternut squash in the oven to bring out its sweet nuttiness, I most often find myself making this easy soup. It celebrates the season and is a cinch to pull together. I pair butternut squash with warming spices including turmeric, a potent yellow-orange root that has anti-inflammatory properties. Apples are my favorite fall fruit, packed with vitamin C for a collagen-boosting effect, and I find they lighten the soup while adding a touch of natural sweetness. Coconut milk is my secret to a dairy-free creamy soup as studies have shown the link between dairy and acne; it also complements the curry spices beautifully.

This soup freezes really well, so I like to make big batches to portion and store in the freezer for those days I’m craving something wholesome.

Curried Butternut Squash & Apple Soup
Serves 4-6

2 tablespoons olive oil or coconut oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 ½ teaspoons ground cumin
1 tablespoon curry powder
1 teaspoon ground turmeric
1 medium butternut squash, peeled, seeded and chopped into 1-inch pieces
1 small apple, seeded and diced (I like Honeycrisp)
5 cups water
1 cup coconut milk
Salt and pepper to taste

– Heat oil over medium-high heat. Add onion, carrot, and celery and cook for 5-7 minutes or until softened. Add cumin, curry, and turmeric and cook 1 minute or until fragrant. Add butternut squash, apple, and 5 cups water. Bring to boil and then reduce heat to simmer.

– Cook 30 to 40 minutes or until vegetables are soft and falling apart. Add a little hot water if the mixture starts to look thick. Add coconut milk, and using an immersion blender or blender, puree soup until smooth. Season to taste with salt and pepper and serve.

*Soup will thicken as it cools. Add a little extra water or coconut milk to thin.


Dr. Dolder

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