Coconut Curried
Butternut Squash Soup

With Windfall Whole-Wheat Scones 

AUTHOR MARY WOOD, RECIPE BY CHEF STEVE BOOMHOUR  

This curried coconut butternut squash soup recipe is one of my favourites, and it is perfectly paired with scones made from windfall apples–or any kind you have hanging about. Butternut squash is a winter squash containing significant amounts of beta-carotene and carotenoids–the darker the shade of orange, the more beta-carotene. Beta-carotene is a powerful antioxidant and among other things contains anti-inflammatory properties. Other winter squash include acorn, turban, and buttercup squashes, and pumpkins. Make sure you stock up on them, as they will last several months if kept in a cold cellar.

Toss the seeds with a little olive oil and some seasoned sea salt and roast until you can start to smell them. Allow to cool to room temperature and enjoy. The seeds contain beneficial minerals like zinc, which supports your digestive and immune systems, and as we approach cold and flu season every little boost to the immune system counts. 

Ingredients

Soup

1 whole butternut squash, seeded and quartered
1 tbsp coconut oil
1 large onion, chopped
1 tbsp Tandoori paste
3 cups low sodium chicken stock
2 cups coconut milk pinch salt and pepper

Scones

2 cups whole-wheat flour
1 cup all-purpose flour
1 pinch sea salt
1 tbsp sugar
3 tbsp baking powder
1 tsp cinnamon
1/2 cup cold butter
1 cup apples, diced
1 1/2 cups milk, 1% or skim
1/8 cup milk