Description
You’re going to love this creamy seasonal soup that combines roasted butternut squash with a slightly sweet tartness combo of a granny smith apple, plus a subtle coconut undertone, the warmth of cinnamon and nutmeg, and a hint of heat from cayenne pepper.
Ingredients
- 2 Tbsp olive oil
- 1 medium (about 3–4 lb) butternut squash, halved lengthwise
- 1 sweet onion, diced (1 c)
- 4 cloves garlic, minced
- 1 carrot, finely chopped (1/3 c)
- 1 Granny Smith apple, finely chopped (1/2 c)
- 1 tsp ginger powder
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 1 can unsweetened coconut milk
- 2 cups vegetable broth
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
Preheat oven to 400 degrees.
Drizzle 1 tablespoon olive oil and sprinkle salt on the inside of both halves of the butternut squash. Place squash in a baking dish and bake for roughly 45 minutes, or until squash is tender.
While the squash cooks, heat a medium saucepan over medium heat. Add 1 Tbsp olive oil and the onion. Sauté for 3-4 minutes. Add the garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Add the carrot, apple, salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Bring to a boil, reduce to low, and let ingredients simmer for 15 minutes.
Once the squash is cooked and cooled enough to the touch, scoop out the flesh and discard the skin. Add all of the squash into the coconut milk mixture and use an immersion blender to puree until smooth.
Stir ingredients in the pot to ensure everything is well blended, then serve the soup with a sprinkle of fresh pepper and/or parsley.