Coconut Butternut Squash Soup

Name: Coconut Butternut Squash Soup
Yield: 8
Ingredients: 1 large butternut squash (about 1 1/2 pounds); 2 tablespoons olive oil or other vegetable oil; 1 large yellow or sweet white onion, chopped; 1 medium apple, any variety, peeled and diced; 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube; 2 teaspoons good-quality curry powder; 2 teaspoons grated fresh or jarred ginger, or more, to taste; Pinch of ground nutmeg or allspice; 1 14-ounce can light coconut milk; Salt and freshly ground pepper to taste; GARNISH; 2 medium red onions, quartered and thinly sliced; 1 good-size bunch kale (about 10 to 12 ounces)

Coconut Butternut Squash Soup was pinched from <a href="https://cooking.nytimes.com/recipes/1015484-coconut-butternut-squash-soup" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well. Featured in: Well's Vegetarian Thanksgiving 2011. Learn: How to Make Soup..."

INGREDIENTS

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1 large butternut squash (about 1 1/2 pounds)

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2 tablespoons olive oil or other vegetable oil

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1 large yellow or sweet white onion, chopped

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1 medium apple, any variety, peeled and diced

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2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube

•

2 teaspoons good-quality curry powder

•

2 teaspoons grated fresh or jarred ginger, or more, to taste

•

Pinch of ground nutmeg or allspice

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1 14-ounce can light coconut milk

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Salt and freshly ground pepper to taste

•

GARNISH

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2 medium red onions, quartered and thinly sliced

•

1 good-size bunch kale (about 10 to 12 ounces)

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