The Ultimate Fall Soup


  • 4 pounds butternut squash, peeled and cubed
  • 1 small yellow onion, diced
  • 2 Honeycrisp apples, peeled and diced
  • 1 tablespoon curry powder
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 (13.5-ounce) can full fat coconut milk, plus more for garnish
  • pepper, for garnish


  1. In a slow cooker, combine the squash, the onion, the apples, the curry powder, the garlic, the stock, the cayenne pepper, and the salt.
  2. Cover and cook on high for 4 hours.
  3. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes.
  4. Add the coconut milk and stir to combine.
  5. Serve garnished with the pepper and the extra coconut milk.

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