Apples and squash go hand-in-hand as a classic and well-loved flavor combination. Curry, of course, makes everything just a little better. This is a complexly flavored soup that you’re bound to make time and time again.
Feel-Good Fact: Though they are an antioxidant-loaded fruit, goji berries are ideal in soups because they’re only slightly sweet, yet offer a nuanced flavor spectrum including citrus, tomato, pepper and smoke. Goji berries also contain high-quality protein and more than 20 vitamins and minerals.
• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 1 large sweet apple (such as ‘Fuji’), diced (about 1-1/2 cups)
• 1 tablespoon minced or grated fresh ginger root
• 2 pounds butternut squash, peeled, seeded and cut into 1-inch dice (about 5 cups)
• 4 cups vegetable broth
• 2 tablespoons miso paste
• 1 tablespoon Thai red curry paste
• 1 tablespoon dulse flakes
• 1/4 cup dried goji berries
• 1 teaspoon ground turmeric
• 2 tablespoons fresh lime juice
• 2/3 cup canned full-fat coconut milk, plus extra for garnish
• Sea salt and freshly ground pepper (optional)
• 1/2 sweet apple, shaved thin, for garnish
1. Warm oil in large, heavy-bottomed pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in apple and ginger, and cook 1 minute more. Add squash, broth, miso paste, curry paste, dulse, goji berries, turmeric and lime juice, and mix well. Over high heat, bring to boil. Reduce heat to low, cover, and simmer for 30 to 40 minutes, or until squash is soft.
2. Working in batches, transfer soup to blender (or use an immersion blender in the pot). Purée until smooth, and pour into large bowl. Repeat with remaining soup, and return all batches to soup pot.
3. Stir in 2/3 cup coconut milk and gently warm over low heat for 1 to 2 minutes. Season with salt and pepper.
4. To serve, ladle into bowls, drizzle with additional coconut milk and garnish with a few apple shavings.
For more healthful soup recipes, see: Superfoods and Soups.