Equipment
Ingredients
Base Produce
- 800 g butternut squash, peeled, seeded, and diced into 2-centimeter cubes
- 300 g granny smith apples, peeled, cored, and diced
- 150 g red onion, diced
Aromatics and Spices
- 30 ml olive oil
- 15 g fresh ginger, peeled and finely minced
- 10 g garlic, minced
- 15 g yellow curry powder
- 6 g kosher salt
- 2 g black pepper, freshly ground
Liquids and Finishing
- 900 ml vegetable broth, low-sodium preferred
- 400 ml full-fat coconut milk
- 100 g lacinato kale, tough stems removed, leaves thinly sliced into ribbons
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium heat. Add the diced red onion and a pinch of the measured salt. Cook until the onions soften and become translucent, stirring occasionally.
Stir in the minced fresh ginger and garlic. Cook until highly fragrant, being careful not to let the garlic brown.
Sprinkle the yellow curry powder over the aromatics. Stir continuously to toast the spices in the oil, which deepens their flavor.
Add the diced butternut squash, diced apples, and vegetable broth to the pot. Bring the liquid to a lively simmer at around 90°C/195°F. Once bubbling, reduce the heat to medium-low, cover the pot, and let it cook until the squash and apples are very tender.
Remove the pot from the heat. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth. If using a standing blender, process the soup in batches to avoid hot splatters, then return the pureed soup to the pot.
Return the pot to low heat. Pour in the full-fat coconut milk and stir until the color is a uniform, creamy gold. Add the sliced kale ribbons and stir well.
Allow the soup to simmer gently just until the kale wilts and becomes tender but still vibrant green. Stir in the remaining kosher salt and the black pepper. Taste and adjust seasoning if necessary.
Ladle the hot soup into individual bowls. Serve immediately.
Chef's Notes
- Toasting the curry powder in the oil before adding the liquids blooms the fat-soluble flavor compounds, resulting in a much deeper, more complex spice profile.
- Granny Smith apples are highly recommended over sweeter varieties, as their tart acidity beautifully balances the rich coconut milk and sweet butternut squash.
- For a restaurant-quality velvety texture, use a high-powered standing blender rather than an immersion blender, but be sure to remove the center cap of the blender lid and cover it with a kitchen towel to allow steam to escape.
- If you prefer the kale to retain an exceptionally bright green color for presentation, massage the raw ribbons with a drop of olive oil to tenderize them, then stir them in right off the heat rather than simmering.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup thickens as it cools; add a splash of water or broth when reheating.
Freezer: 3 months — Coconut milk may separate slightly upon thawing. Reheat gently on the stove while whisking vigorously to re-emulsify.
Reheating: Reheat gently in a pot over medium-low heat, stirring frequently until steaming.
