Roasted butternut squash is blended with apple, ginger, coconut milk and a very generous helping of curry powder. It makes a warming and very tasty soup that the whole family will enjoy. I top it with toasted pumpkin seeds for a bit of crunch.
Perfectly delicious! I made it as written, but only used one T. of curry powder and it came out great. I will use 1 and a half next time. It served 6. I had coconut cream instead of milk on hand but it was great. The squash took 45 min. to cook in the convection oven. It was labor intensive for me but worth the effort. Note: since making it the first time I have learned not to use red curry powder as it is too spicy for my family. - 22 Oct 2016 (Review from Allrecipes US | Canada)
Wow this was good! I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination. Thanks for sharing this recipe. - 06 Jan 2016 (Review from Allrecipes US | Canada)
My husband and I loved this and went back for seconds. I added the full amount of curry then tasted it before adding the coconut milk. I was worried it would be overpowering, but after the coconut milk, it was great. Only changes I made were using vegetable broth instead of water/salt and simmering it longer. Sprinkled some roasted sunflower seeds on top since I didn't have pumpkin seeds. Looking forward to having the leftovers! - 08 Dec 2016 (Review from Allrecipes US | Canada)