Roasted Butternut Squash and Apple Soup #Recipe

This was my first attempt at making butternut squash soup. I found a recipe online that looked good and, as usual, I ended up doing some tweaking. I added coconut milk to this Roasted Butternut Squash and Apple Soup recipe, and I was delighted when my husband called it “restaurant quality.” I took a container to a friend for a second opinion and she called the soup “past delicious” and “truly fabulous.” Have I talked you into trying the recipe? I hope so.

Roasted Butternut Squash and Apple Soup 

1 Butternut Squash, about 2 lbs, roasted
      (see instructions below)
1 tablespoon olive oil (to roast squash)
1 tablespoon coconut oil (or butter)
1 medium onion, diced
2 tart apples, peeled, seeded, diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cumin
3 cups vegetable stock (or chicken stock)
1 13.5 ounce can coconut milk

For garnish use your choice of:
Tart apple, diced and tossed in lemon juice to prevent discoloring
Dollop of sour cream
Jalapeño pepper, sliced very thin

To roast the squash:

1.     Pre-heat oven 400° F. On a firm surface, cut squash in half, lengthwise. Remove seeds with a spoon and discard seeds. Coat squash with olive oil. Place squash on a baking sheet, cut side down.
2.     Roast for approximately 30 minutes or until soft when a knife is inserted. Remove from oven and cool.
3.     Scoop out the pulp into a bowl.

To make the soup:

1.     Melt coconut oil in a large saucepan. Add onion and sauté until translucent, about 5-7 minutes.
2.     Add roasted squash, apples, salt, pepper, cinnamon, coriander, ginger, cumin, and stock. Simmer for 20 minutes. Add coconut milk and bring back to a simmer. Turn off heat.
3.     Puree in small batches, using a blender, or a food processor (or an immersion stick blender). Be very careful when pureeing hot liquids! Do not overfill the blender or food processor. Serve immediately with garnishes of your choice. 

1 comment:

Janet Skinner said...

Excited to make this I love Butternut Squash..

Janet Skinner