Butternut Squash Soup

Serves 8-12 people


2 Tbsp olive oil
2 medium yellow onion, peeled and chopped
2 cups leeks, chopped
3 cloves garlic, minced
2 medium to large butternut squashes, cut in half length-wise
2 red delicious apples, cored and chopped
4 cups chicken stock
4 cups turkey stock (or use chicken stock if you don't have turkey stock)
2 bay leaves
1 teaspoon thyme leaves
1 15-oz can coconut milk
curry to taste
chili powder to taste


1. Preheat oven to 425 degrees.
2. Coat cut-sides of squash lightly with olive oil and season with salt and pepper.
3. Put squash on baking sheet in oven and roast about 40 minutes or until fork easily goes through squash but the squash is not mush.
4. Heat oil in large soup pot, then add onion and leek. Stir occassionally for 5-8 minutes until onions are translucent. Add garlic and cook 1-2 minutes until garlic is softened but not brown.
5. Scoop squash from skins and add squash to soup pot. Add chopped apple. Saute for 5-10 minutes. Add stock, coconut milk, bay leaves, thyme, and curry. Cover and simmer about 30 minutes.
6. Cool soup and puree in blender until smooth. Season with salt, pepper, and a bit of chili powder for kick. Serve hot or cold.


For a well rounded meal, we enjoyed chopping grilled chicken and putting it in the soup just before serving.