Cooking Up the Good Life Recipe

Curried Squash-Apple Soup

By Jenny Breen, chef/instructor with the Healthy Foods, Healthy Lives Institute

Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and nutritious. Depending on the squash, the flavors vary from mild as potato to sweeter than carrots. The texture and colors vary too. Butternut or red kuri are my favorites for this recipe. The simplicity of the recipe, the coconut milk and kale make this combination close to perfect.

  • 2 cups apples, diced
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ tablespoons turmeric
  • 1 ½ tablespoons cumin
  • 2 tablespoons cilantro leaves, chopped, or 1 teaspoon dry
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 2 medium squash (I like butternut or red kuri squash), peeled and roughly cubed
  • 1 cup coconut milk and 1 cup apple juice
  • 4 cups water or stock
  • 1/2 bunch kale leaves, chopped

In oil, sauté onion, garlic, turmeric, cumin, coriander, chili powder, and salt. Add apples and squash. Cover and cook until squash is very soft--about 10 minutes. Using an immersion blender, puree mixture until creamy or alternatively, remove from pan and whisk well or puree in food processor. Return to the puree to the pan, add coconut milk and juice and whisk well.  Finish by adding kale, and heat through for about 10 minutes.

Serves 8 to 12

From Cooking Up the Good Life by Jenny Breen and Susan Thurston (University of Minnesota Press)