Coconut Butternut Squash Soup

Serves 4

You can prepare the soup a day in advance, cooking the greens just before serving.

1 medium butternut squash, about 1 ½ pounds

2 tbsp. oilive oil

1 medium onion, finely chopped

1 medium apple, peeled and diced

2 cups vegetable broth

2 tsp. curry powder

2 tsp. grated fresh ginger, or more to taste

¼ tsp. nutmeg

1 14-ounce can coconut milk

Salt and freshly ground black pepper to taste

Garnish

2 medium red onions, quartered and sliced thin

1 bunch kale, about 10 ounces

Pre-heat oven to 375°F.

Cut squash in half lengthwise, place in foil-lined baking pan and cover with more foil. Bake for 30 to 50 minutes until very soft. Scrape flesh from squash and set aside.
Heat about half the oil in a soup pot and sauté the onion over medium heat until golden, about 10 minutes.
Add the apple, squash, broth and spices. Bring to a simmer and cook until apples are tender, about 10 minutes.
Using a slotted spoon, transfer the solids, in batches, if necessary, to a food processor. Process until very smooth and return to soup pot. If you have an immersion blender, you can use that in the soup pot.
Stir in the coconut milk and return the soup to a simmer. Cook over low heat for 5 to 10 minutes until heated through. Correct seasoning. If time allows, allow to sit off heat so flavors can combine, and reheat before serving.
Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the red onions in the skillet, adding just enough water to moisten the surfaces. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
To serve, pour soup into each bowl and heap a mound of greens in the center.

Variation: You can omit the greens and serve the soup alone with croutons or our Croustades.

Source: New York Times, November 1, 2011, "A Vegan Holiday Kitchen"

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