Coconut Winter Squash Soup

Recipe adapted from Tara Parker Pope, for the New York Times


1 butternut (or other hard squash) – about 1-1/2 lbs
2 tablespoons olive oil
2 medium leeks, chopped
2 carrots, diced
1 medium apple, peeled and diced
2 cups vegetable broth or 2 cups water
2 teaspoons curry powder
2 teaspoons grated ginger (fresh or jarred)
pinch of nutmeg or allspice
1 14 oz can light coconut milk
salt and pepper


First, bake your squash.  This is the part that takes the longest.  After that, the soup comes together quickly.  Preheat the oven to 375º.  Cut the squash in half and place the halves cut side up on a foil lined shallow baking dish.  Cover tightly with foil and bake for 30 to 50 minutes, until you can pierce the flesh with a knife easily.  Scoop out the meat of the squash and set it aside.

Heat a tablespoon of olive oil in a soup pot.  Add the leeks and sauté over medium low heat until golden (8 - 10 minutes).  Add the apple, carrots, squash, broth or water and spices.  Bring to a simmer and simmer until the apples are tender (about 10 minutes).  Transfer the solids to a food processor with a slotted spoon, and then process until smoothly pureed, then transfer back to a  soup pot.  Or, if you have an immersion blender, use that!  Stir in the coconut milk and return the soup to a gentle simmer over low heat for another 5 minutes or so.  Season with salt and pepper.