Spiced Butternut-Pumpkin Soup
2 tablespoons coconut oil
1 large sweet onion, diced
1 large red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons finely grated fresh ginger
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
1 (32-oz.) container chicken broth
2 bay leaves
1 1/2 teaspoons red curry paste*
1/2 teaspoon ground pepper
3/4 cup canned coconut milk
1 tablespoon fresh lime juice
Salt and pepper to taste
Melt coconut oil in a large Dutch oven over medium-high heat; add onion and
bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic
and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups
water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or
until vegetables are tender. Remove from heat, and let stand 30 minutes,
stirring occasionally. Remove and discard bay leaves.
Process soup, in batches, in a blender until smooth. Return to Dutch oven,
and stir in coconut milk. Bring to a simmer over medium heat; stir in lime
juice, and season with salt and pepper to taste.
*1 tsp. curry powder may be substituted.
Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut
squash and 1 3/4 lb. pumpkin.
Adapted from Southern Living, December 2010. Found at MyRecipes
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell