• Chef Organic Tahoe

Curried Butternut-Apple Soup

This is hands down the best vegan soup I've ever made. It will be slightly un-vegan if you use the cayenne cream garnish, but you can also use additional coconut milk to keep it all vegan.

You can make it with water, or homemade chicken stock, but if you're thinking about using store-bought stock, just use water. This soup is super easy, and the perfect prelude or main course to a fall or winter dinner.

This soup is better when made ahead at least one day and up to 3 for flavors to blend.

Here's the recipe:

1 large butternut squash (about 3 pounds) peeled, seeded and cubed into 1 inch pieces (about 6 cups)

1 T cooking oil (avocado, sunflower)

1 medium yellow onion

1 T. grated ginger root

2 large garlic cloves, minced

2 large celery stalks

3 medium carrots

1 T. curry powder

1/4 t. cinnamon

2 t. salt

2 medium red apples, peeled and cored (Fuji, Honeycrisp, Gala)

7 cups water

3/4 cup coconut milk(not the light version)


1/3 cup heavy cream

1/2 teaspoon cinnamon

1/8 teaspoon cayenne

1/8 teaspoon salt

1 teaspoon maple syrup

Mix cream and spices together and store to blend flavors overnight and bring to room temperature before garnishing with a spoon, swirling on top of soup just before serving

This recipe serves 6-8 as a first course. Double recipe to use as a main course for 6.

Heat oil in a large ceramic casserole or stainless steel pot.

Sweat cubed squash over medium heat, stirring constantly for about 3 minutes, then reduce heat to low and cover with lid until squash starts to soften, about 10 minutes.

Chop onions, celery, carrots and add to pot with ginger, garlic, curry, cinnamon and salt. Cook covered, stirring occasionally for about 15 minutes.

Chop apples into 1/2 inch cubes and add to pot, stirring for 2 minutes.

Add water and bring to a boil for about a minute, then reduce heat again to low and cook covered for another 30 minutes until all ingredients are soft.

Let cool slightly and puree with hand blender or transfer in small batches to large blender until smooth, adding more water if necessary for desired thickness.

Add about a half can of coconut milk (3/4 cup) and whisk. Can be made ahead and refrigerated for 3 days(or frozen for up to 2 months), then taste for seasoning before reheating gently and serving. May need to add a bit more salt to taste.

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