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Curried Butternut Squash Soup with Apple and Ginger


1 medium butternut squash, cut in half and roasted until tender and flesh removed ( about 4 cups)
1 T. Coconut oil
1 onion, chopped
1 apple, chopped
1 bunch cilantro, leaves and stems separated and both reserved
1 kaffir like leaf
3 cloves garlic, chopped
3 T. Peeled and chopped ginger
2 T. Mild curry powder
2 cans coconut milk
8 cups vegetable broth
1/2 cup uncooked jasmine rice
Sea salt and pepper


  1. In a large soup pot, sauté the onions, garlic and ginger in the coconut oil.
  2. Add the cooked squash, apple,cilantro stems, kaffir lime leaf and curry powder.
  3. Add the uncooked rice,broth and coconut milk.
  4. Simmer for 30 minutes.
  5. Purée in small batches in a vitamix until smooth and return to pot. Season with sea salt, pepper and the chopped fresh cilantro leaves.