When running low on veggies and looking for something different to have for dinner, I found a forgotten butternut squash and a couple sweet potatoes. This soup put them to good use.
1 Tablespoon oil
1 onion, diced
1 butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 green apple, peeled, cored, and cubed OR 1 red apple with a splash of lime juice
3 cups chicken stock
1 teaspoon cinnamon
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 cup coconut milk (here’s a substitute if you don’t have it any on hand)
1 teaspoon salt
Heat oil in a large stockpot over medium heat. Add onion and cook until translucent. Add butternut squash, sweet potato, apple, chicken broth, cinnamon, curry powder, and ginger. Stir together. Turn up heat to medium-high, cover, and cook for 20 to 25 minutes or until veggies are tender. Pour in coconut milk. Blend together veggies with an immersion blender (or put into a blender if needed) and puree until smooth, about five to eight minutes. Serve warm.