Ingredients
Scale
- 1 ½ pounds kabocha or butternut squash
- 2 medium apples (anything sweet, not granny smith)
- 3 Tablespoons unsalted butter*
- 1 medium onion, chopped
- 2 tablespoons peeled and chopped ginger (about 1 inch piece)
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon sweet curry powder
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups apple juice
- 1 cup water
- 1 tablespoon honey
Instructions
- Carefully peel and seed the kabocha pumpkin. Cut the pumpkin into 1 inch pieces and set aside.
- Peel and core the apples. Dice into 1 inch pieces and set aside.
- Heat a dutch oven over medium heat for several minutes. Add the butter and the onions. Cook the onions for 7-8 minutes, stirring occasionally until soft and translucent. (You do not want to brown the onions).
- Add the curry powder, ginger, garlic, and bay leaves stir into the onions, cooking for another minute.
- Add the apples, kabocha, apple juice, salt, pepper, and honey. Raise the heat to high and bring to a simmer.
- Cover with a lid and lower the heat to medium. Cook for 20-25 minutes until the kabocha is very soft.
- Remove the bay leaves and blend the soup with an immersion blender. (You can also blend in a traditional blender but do not fill more than ½ full and be very careful. Remove the center feed cover and cover with a kitchen towel. Pulse a couple times first and then blend until completely smooth.)
- Adjust the thickness with the cup of water as needed and adjust seasonings to taste with a little salt and pepper.
- Serve immediately.
Notes
*use a plant based butter to make it vegan
Keywords: kabocha, pumpkin spice, fall soup, soup, curry, apple