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Harvest Soup Recipe

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

 10 cups cooked buttermilk squash
 1 firm apple finely diced (I used a gala)
 1 yellow onion finely diced
 1 tbsp extra virgin olive oil
 1 qt chicken stock (I used homemade)
 1 coconut milk (I use regular, never light)
 2 tbsp curry powder (or to your taste)
 salt and pepper to taste

Saute the diced onion and apple in the extra virgin olive oil for 4 minutes.


Add all of the chicken stock and simmer for 10 minutes.


Then, add your cooked squash and all of your seasonings; simmer for 15 minutes.


Add 1 full can of coconut milk and if you would like a VERY creamy soup, use an immersion blender until creamy.


**I roasted the squash in the oven and scooped it out. At this point, you can store it in the refrigerator or freezer and use it when you want.