Curried Squash Soup

This soup is one of our favorites, particularly through the fall and winter. Plus, if you own a hand blender (see my earlier post "The Best Kitchen Tool Ever") it is deceivingly easy to make. It can also be made using a regular blender, but has the potential to get a little messier. Either way, it never lets the taste buds down. Like many soups, it gets better as time goes on and is almost better then next day.

I think this meal is a prime crock-pot candidate, although I have never tried making it this way (mainly because I have no crock-pot). If you want to try making it this way, I recommend throwing all the ingredients except the coconut milk into the crock pot for the day (or several hours). Upon coming home, add the coconut milk, blend the soup, and enjoy. Tasty. Easy. My kind of meal.

1 TBS ghee 
1 onion, peeled and chopped
1 med to lg butternut squash OR 2 small butternut squash, peeled, seeds taken out and chopped
1 green apple (a red apple will also do), cored and chopped
4-5 stalks celery, diced finely
1 lg sweet potato or yam, peeled and chopped
5-6 cups water
1 1/2 TBS curry powder
1 TBS salt
1/2 tsp cinnamon
1/2 tsp ginger powder
1 can coconut milk (I recommend the regular fat version, while caloric, it is good fat and oh so much tastier)

If making this soup with a hand blender, don't worry about chopping the vegetables very small; large chunky pieces will be just fine (except with the celery). If using a regular blender, take the time to chop everything smaller, it will be worth it when it comes time to puree. 
 
First, peel, scoop out the seeds, and chop the the butternut squash into large pieces. Set aside. Peel and chop the onion. In a large stockpot (i.e. a large, deep pot), melt the ghee. Add the onions and cook on med-high heat for 3-5 minutes until they start to look clear. Add 5 cups of water and the prepared butternut squash, keep on med-high heat and bring to a simmer.

Chop the celery into thin, tiny pieces. Add to the pot. Peel and chop the sweet potato/yam. Add to the pot. Peel and core the apple. Add to the pot. Add the curry, salt, cinnamon and ginger. Cover and let simmer for 30-45 minutes until everything is thoroughly cooked and soft (you won't be able to overcook it). Remove from heat and let cool a few minutes if desired. Add the can of coconut milk and puree using a hand blender or regular blender. At this point in time, you may choose to add the remaining cup of water for a slightly thinner soup.

To puree using a regular blender, let the soup cool longer if time allows. Transfer the cooked veggies 1 1/2-2 cups at a time to the blender and puree. Be aware that the heat of the ingredients, when blended, will create a tremendous force inside the blender that will attempt to blow the lid off (no matter how tight you hold on) and spit soup ingredients all over you and the kitchen. Patience in this scenario is well worth it.