Serves 6 – 8
1 Butternut squash, seeded and a halved (other winter squash, like Delicata or Kubocha, can be substituted)
1 onion, cut into medium dice
2 large leeks, washed well and cut into half-moons
2 stalks celery, cut into thin slices
2 parsnips, cut into diagonal slices about 1/4 -inch thick
1 apple, thinly sliced
1/8 – 1/4 cup raw apple cider vinegar
coconut oil for sautéing
chicken or vegetable broth , enough to cover the vegetables, about 6 – 8 cups
½ – 1 teaspoon curry powder of choice (or more to taste)
1 can of whole coconut milk
sea salt and freshly ground pepper to taste
a bit of maple syrup to round out the flavors
DIRECTIONS:
- Heat oven to 375 degrees. Rub squash with coconut oil to lightly coat. Place on a baking sheet, cut side down, and roast until tender, at least 30 minutes. Remove from oven when very tender and set aside to cool.
- Meanwhile, in a large soup pot, heat the coconut oil and sauté onions over medium heat, until caramelized, about 10 minutes.
- Add the leeks and continue to sauté until they are tender, about 5 – 7 minutes. Add the celery and sauté, stirring occasionally, until celery is tender, about 2 minutes. If the vegetables are sticking, de-glaze the pan with a little of the stock.
- Add the parsnips and sliced apple, sauté until tender, about 5 minutes.
- De-glaze the pan with the apple cider vinegar and cook down.
- Scoop out the squash from the skin and add it to the soup pot. Mash it in with the rest of the vegetables. Add the curry to taste. Season with sea salt and pepper.
- Add the broth to cover. Bring to almost a boil, and reduce the heat to low and simmer, partially covered.
- Cook for about 20 – 30 minutes. Taste and adjust seasonings. Add the coconut milk and stir to combine well. Simmer for a few more minutes to heat thoroughly.
Taste – if the flavors aren’t there and it tastes a little bitter, add a few drops of maple syrup. (Remember a little goes a long way.) This is a little trick of mine to round out flavors – plus, it always tastes good!