Ah, this soup. It’s been a favorite of mine, in one iteration or another, for years. But there is a small problem with it, which prevented me from doing a post on it last fall, and which almost prevented me from posting it today.
The truth is, it’s not the prettiest color. Beneath that swirl of coconut milk and that shower of chopped mint lies a soup that is brownish-orange and a just tiny but lumpy.
Alex actually suggested that I run with it, and take a really terrible picture and call it “Ugly Soup” or something. But I didn’t like that idea very much.
I’ve learned a lot about food photography in the past year. (Here is my first soup post. I can’t believe I thought it was a good shot! I remember being shocked when FoodGawker was like, “Um, no thanks.”) Anyway, I knew what I needed: different bowls. The bowls that we got for our wedding and that we use everyday are white. I also have three or four bowls that I bought at HomeGoods (my favorite store of all time) and that I use as props.
But this soup needed something… earthy? Rustic? So yesterday I went to Goodwill and scrounged around for a bit and came home with these, which cost $3, and are perfect. Meet my new favorite soup bowls. If you read my blog regularly, you’ll probably be seeing a lot of them.
Hopefully they will always be filled with something as delicious as this apple, corn and butternut squash soup with curry. Did I mention that it’s vegan and super healthy? Or that it actually tastes better the next day? Or that it is absolutely the perfect thing for this exact moment in early fall?
I like to serve this soup with store-bought naan and a big chopped tomato and cucumber salad. The spicy-sweet flavor pairs especially well with hard cider.
Apple, Corn and Butternut Squash Soup with Curry
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 1 jalapeño or leave the seeds in for more heat, seeded and chopped
- 1 large granny smith apple peeled, cored, and chopped
- 1 1/2 pounds butternut squash about 5 cups, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 cup coconut milk plus more for serving
- Chopped fresh mint for serving
Heat the oil in a large pot over medium-high heat. Add the onion and jalapeño and cook until softened and the onion is translucent, about 5 minutes. Add the apple and butternut squash and cook until slightly softened, about 5 minutes. Add the corn, salt, curry, cumin, garam masala, and pepper and cook until fragrant, about 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 25 to 30 minutes. Puree the soup with an immersion blender (or in batches in a regular blender). Stir in the coconut milk.
Serve the soup swirled with more coconut milk and sprinkled with mint.