I normally make a version of this soup for Thanksgiving and Christmas; it’s the perfect crowd-pleasing appetizer. Seasonal ingredients make this Coconut Curry soup a pleasure to eat, with layers of vibrant flavours coming together. The reason I love it as an appetizer for large gatherings is that it can be made ahead of time and still tastes great reheated. I’ve made many variations of this soup over the years using acorn squash and turban squash and each time it comes out great. You can’t go wrong, so have fun with it and make it your own.
- 1 Butternut Squash
- 2 Sweet Potatoes
- 3 large Carrots
- 1 Red Pepper
- 3 Apples
- 1 Sweet Onion
- 4 cloves of Garlic
- 2 Tbsp Avocado Oil
- 2 cups Apple Cider
- 1 400ml can of Coconut Milk
- 1 1/2 tsp Thai Green Coconut Curry Spice
- 1 tsp Salt
- 1/2 tsp minced Ginger
- Preheat oven to 400
- In a roasting pan add a layer of water below the rack and roast the butternut squash, carrots, sweet potatoes, and red pepper for 1 hour and 15 minutes on the rack. Note: I cut the squash and sweet potatoes in half and drizzled all of the veggies with avocado oil.
- Caramelize the onion in the avocado oil, add the garlic and diced apple and simmer for a few minutes.
- Add the apple cider, coconut milk and spices and bring to a boil. Reduce and continue to simmer on low heat for 20 minutes.
- When the veggies are finished roasting, let them cool and then empty them out into your blender or food processor. Add the cooled mixture from your pot in to help blend the veggies. You can either make it super smooth or leave a little texture, whatever you prefer.
- Simmer the pureed soup on medium low heat and do a taste test to see if you want to add any other spices.
- Top with greek yogurt and chives or pan-fried corn and black beans. Or both like I did!
Recipe By: Sofia Martimianakis