Author Notes
The first time I tried Butternut Squash Soup, I was hooked. But then I had to make it my own. I combined the sweetness of butternut squash with the exotic creaminess of coconut milk and dash of garam masala to create a comforting bowl of autumn that I crave year-round. —BethanyLanell
Continue After Advertisement
Ingredients
-
1
medium butternut squash
-
15 ounces
coconut milk
-
1
small onion
-
2-3
cloves of garlic
-
1
apple
-
2 teaspoons
garam masala, or to taste
-
salt and pepper
Directions
-
Preheat oven to 400 degrees.
-
Peel your squash and cut it into 1-2 inch cubes. Do the same for the onion and the apple.
-
Place fruit and vegetables in a dutch oven. Cover and roast in pre-heated oven for 30 minutes, or until everything is soft.
-
Add coconut milk to hot vegetables. Sprinkle with garam masala, salt and pepper to your preferred seasoning level. Using an immersion blender, blend ingredients to desired consistency (my preference is a uniform puree).
-
Serve warm with crusty bread or a light salad.
See what other Food52ers are saying.