These buttermilk-butterflied quick and simple corn meal biscuits bake up soft and tender, going great with just about any substantial meal.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil, or as needed
- 1 onion, chopped
- 1 shallot, minced
- 2 tablespoons curry powder, or more to taste
- 1 teaspoon ground turmeric
- 1 apple, cored and chopped
- 1 slice fresh ginger, minced
- water to cover
- 1 (14 ounce) can coconut milk
- salt to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
- Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
- Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
- Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Reviews
Very tasty with perfect amount of curry for us. Need to double recipe next time tho!
We like this a lot. I had a substantial amount of baked butternut squash and sweet potatoes left over and getting old in the fridge. I used those although probably more that one butternut squash.I followed directions pretty much ex pet I did not have a fresh ginger (found it in y produce drawer after it was all done!). I used dried ginger but all in all it was great! I had to have a new recipe for a healthy meal, cook it, and report on it to my TOPS group. I think thew recipe is resilient w/r changes in amounts of ingredients.
2 ND time. not quite as good as the 1st time. Used a smaller squash and the soup suffered a loss of flavor as a result. Be sure to use at least a 2 lb squash and keep the other ingredients as per the recipe. The only other change I made was using ginger paste. Lovely soup!
To speed things up I added unsweetened apple sauce. Served with bacon bits for a non-vegan twist!
I replaced the water with chicken broth and be sure to peel the apple. Plus added rice at the end and cooked chicken. VERY GOOD RECIPE
This is a delicious and hearty fall/winter soup. I added a can of pumpkin, some Apple cider and honey to taste. Next time I would reduce the curry by 1/2. My family loved it.
My dinner party loved this soup. Easy and delicious!
Delicious! I loved the sweet and savoury flavors here. The curry and turmeric give it a bright orange color, too. I used some roasted, puréed squash I had in the freezer, so this came together quite quickly. Thank you for the recipe.
#AllrecipesAllstarsCanada #AppleHarvest I loved this soup. Absolutely loved it. It warms you right down to your toes and makes you thank Mother Earth for her fall veggies and fruits.
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!
Really good and simple – I didn’t put enough curry in, but added it after first bowl. I always hold back to begin with.
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.
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.