Coconut Butternut Squash Soup | Recipe Cart

Name: Coconut Butternut Squash Soup | Recipe Cart
Total time: 2 min
Ingredients: 1 large butternut squash (about 1 1/2 pounds); 2 tablespoons olive oil or other vegetable oil; 1 large yellow or sweet white onion, chopped; 1 medium apple, any variety, peeled and diced; 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube; 2 teaspoons good-quality curry powder; 2 teaspoons grated fresh or jarred ginger, or more, to taste; Pinch of ground nutmeg or allspice; 1 14-ounce can light coconut milk; Salt; freshly ground pepper; 2 medium red onions, quartered and thinly sliced; 1 good-size bunch kale (about 10 to 12 ounces)

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Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous tog

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