Roasted Butternut Squash Soup with Apple
Ingredients
The soup
-
1
medium-large
butternut squash
-
2
tablespoons
coconut oil or olive oil or butter
-
1
large
apple (gala or honey crisp), diced
-
2
large
shallots (or 1 onion), diced
-
2–4
cloves
garlic, rough chopped
-
1
teaspoon
fresh ginger, rough chopped
-
1
tablespoon
fresh sage
-
3½–4
cups
vegetable stock or chicken stock
-
1
teaspoon
kosher salt
-
½
teaspoon
fresh cracked pepper
-
¼
teaspoon
fresh grated nutmeg (optional)
-
pinch
cayenne (optional)
-
½–¾
cup
coconut milk (or heavy cream)
-
1–2
teaspoons
maple syrup (optional)
-
½
teaspoon
apple cider vinegar (optional)
Garnishes
-
to taste
crispy sage
-
to taste
pumpkin seed brittle
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half lengthwise and roast face down for 30-35 minutes until tender.
- While the squash roasts, sauté the onion, apple, garlic, and ginger in oil until golden and tender.
- Once the squash is cool, scoop out the seeds and flesh, and combine it with the sautéed mixture.
- Blend the mixture with vegetable stock until smooth.
- Return the soup to the pot, warm it, and stir in the coconut milk or cream.
- Season with salt, pepper, nutmeg, and optional sweeteners or vinegar to taste.
- Serve garnished with crispy sage and pumpkin seed brittle.
Nutrition Facts (estimated)
Servings
6 cups
Calories
191
Total fat
9.7g
Total carbohydrates
24.4g
Total protein
3.9g
Sodium
513.7mg
Cholesterol
2.4mg
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