My mom always told me to eat lots of vitamin A to keep my eyes healthy. Butternut squash has so much vitamin A, but I'm not sure even eating tons of butternut squash can save my eyes from staring at the computer.
This curry coconut butternut squash soup is really easy to make once you get the butternut squash out. Then you just let it simmer, do some work (or, not work *ahem*), and return after an hour to enjoy your rich hearty soup. Save the seeds and some cream/coconut milk to make a fun spiral! Adapted from NY Times Cooking
Curry Coconut Butternut Squash Soup
1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
1 large yellow or white onion, chopped
1 medium apple, peeled and diced
1/2 cups chicken broth
2-3 teaspoons curry powder
2 teaspoons grated fresh ginger
1/2 14-ounce can light coconut milk
Salt and ground pepper to taste
garnish: coconut milk or heavy cream, squash seeds, thyme, and paprika
Preheat oven to 375 degrees. Cut your butternut squash in half and reserve the seeds. Drizzle the squash with olive oil, salt, and pepper. Place the butternut squash halves, cut side up in a foil lined tray. Roast for 30 -50 minutes, until flesh is soft. Scoop out and set aside. Also roast the seeds until toasted, about 5-10 min.
Heat the oil in a soup pot, and saute onions over medium-low heat until golden. Add the apple, squash, broth and spices. Bring to a simmer, then cover pot. Continue to simmer until the apples are tender, about 10 minutes.
Using an immersion blender (or a regular blender in batches), puree soup until smooth. Stir in the coconut milk; continue to simmer on low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper.
To serve, spoon soup into a bowl, drizzle with coconut milk or heavy cream, and top with squash seeds. Garnish with sprigs of thyme and paprika and serve hot. Enjoy!