Squash soup recipe

We just got hit with a wave of cold weather, so I decided to make my favorite squash soup. I made this in a stockpot, but it can easily be made in a slower cooker as well!

INGREDIENTS

- 3 lb winter squash (butternut, buttercup, kabocha)

- 1 stalk celery, roughly chopped

- 1 carrot, roughly chopped

- 1 onion, roughly chopped

- 3 cloves garlic

- 1 apple, core removed and chopped

- 2 tbsp fresh minced ginger

- 2 tsp curry powder

- 3/4 tsp cinnamon

- 2 tsp kosher salt

- 1 tsp black pepper

- 2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup)

- 1 15-oz can full-fat coconut milk

Instructions 

1. Clean the squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1-inch pieces. Place in a large stockpot. Add the celery, carrots, onion, smashed garlic cloves, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper.

2. Pour in the chicken stock, cover with the lid, and cook for about 30 minutes. When finished, a knife should pierce the squash and apples with no resistance.

3. Add the coconut milk.

4. Use an immersion blender and purée the soup, leaving a little texture. Alternatively, the soup can be puréed in a blender in batches. If using a countertop blender, make sure to leave the vent slightly ajar to allow any steam to escape.