Curried Butternut Squash Soup with Coconut Cream


5 cups of butternut squash, cleaned and cubed.

2 Honey crisp apples, peeled, cored and cubed

3 carrots, peeled and cut into large pieces

2 tbsp agave syrup

1-2 tsp curry powder

1-2 tsp red chili flakes plus more for garnish

1 tsp cinnamon

¼ cup freshly squeezed orange juice

4-5 cups vegetable broth

1 tbsp vegetable broth for roasting

½ cup coconut cream (the one from the can)

salt and pepper

pumpkin seeds for garnish



Preheat oven to 400 degrees

Combine butternut squash, apples and carrots on a baking sheet. You don't want them too crowded because you want them to be able to caramelize a bit.  Spread them out and drizzle vegetable broth and salt and pepper on the vegetables and apples.

Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.

Add to a medium sized pot and cover with vegetable broth. Add curry, cinnamon, agave, red chili flakes and orange juice. Simmer for 20 minutes. Taste for seasoning.

Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.

Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design. Garnish with pumpkin seeds and red chili flakes.