I love the simplicity of a simple pureed soup for dinner. My go-to way to make a meal out of it is to blend white beans and/or coconut milk with the vegetables to add protein and fat. This recipe doesn’t use the entire cans of beans and coconut milk (sorry, but trust me on this) so feel free to freeze the remainder to use another day. Coconut milk freezes well in ice cube trays so you can pop a frozen cube into a soup any time. Serve plain or garnish with chives, yogurt, or chopped nuts.
drizzle of olive oil
1 yellow onion, sliced
1 red-green apple (like a gala), cored and sliced
1 teaspoon garam masala (or 1/2 teaspoon cinnamon + 1/4 teaspoon cayenne)
1 small butternut squash, peeled, seeded and cubed
4 cups vegetable stock or water
1/2 can of white beans, rinsed and drained
1/2 cup canned coconut milk (optional)
juice from 1/2 lemon
salt to taste
1. In a large pot, heat drizzle of oil and sauté onion and apple until golden brown, about 15 minutes. Don’t cheat this step—this is where all the flavor comes from. Stir in garam masala and let cook for 30 seconds. Add squash, white beans and coconut milk and cover with just enough vegetable stock or water. Let simmer until squash is totally cooked, about 20 minutes.
2. Puree soup in a blender with lemon juice and salt until smooth. You want the consistency to be just thinner than baby food. Taste and adjust seasoning. Serve plain or garnished with herbs or yogurt.