Monica Fink | Curried Butternut Squash

Curried Butternut Squash


What a divine combination of rich butternut squash and tart apples and pears.  An immersion blender is a wonderful tool to have for pureeing soups.  Use a deep stock pot to cut down on the mess.


2 tbsp coconut oil
1 medium to large onion, diced
3 cloves garlic, minced
1 apple, cut into small chunks, seeds and core removed
1 pear, cut into small pieces, seeds and core removed
64 oz. good quality vegetable stock
1 medium to large Butternut Squash, peeled and cut into one inch cubes
1 can coconut milk
Curry spices (to taste)
Salt and pepper (to taste)


Start heating oil in a heavy bottomed stock pot over medium heat.

Add onion and cook until translucent, about 4 to 5 minutes. Now, add the garlic and saute for about 3 minutes.

Once the onion and garlic have softened and are beginning to brown, add the apple and pear pieces and stir to coat with the oil. Cook for about 2 minutes more, and then add the squash.

Stir in the squash and reduce heat to medium-low and cook for about 10 minutes, so that the squash begins to become soft.

You should add curry spices now, along with salt and pepper. I usually do about a tablespoon of curry with 1 teaspoon salt and 1 teaspoon of pepper. You can adjust seasonings later as well if there is not enough to your taste.

Now, add vegetable stock and coconut milk and stir. Bring the mixture to a simmer and let cook for about 20 minutes so that all of the flavors incorporate and the vegetables and easy to puree.

Turn off the heat and break out your immersion blender and start blending! If you have a Vitamix, you can blend in batches and return to pot. Once it has been completely pureed, turn the heat back up to medium, and once it is hot enough for you, ladle into bowls and serve.

Serves 4

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