Butternut Squash Apple Soup (Printer-Friendly)
Creamy autumn blend of butternut squash and apples with warm spices and coconut milk.
# List of Ingredients:
→ Vegetables and Fruit
01 -
1 large butternut squash, peeled, seeded, cubed (about 3 pounds)
02 -
2 large Gala apples, peeled, cored, chopped
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
→ Liquids
05 -
4 cups vegetable broth
06 -
½ cup unsweetened full-fat coconut milk
07 -
2 vegetable bouillon cubes
→ Oils and Fats
08 -
2 tablespoons olive oil
→ Spices and Seasonings
09 -
½ teaspoon ground cinnamon
10 -
¼ teaspoon ground nutmeg
11 -
½ teaspoon salt
12 -
¼ teaspoon freshly ground black pepper
# Preparation Steps:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 4 to 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
02 -
Add cubed butternut squash and chopped apples to the pot. Stir to combine with aromatics and cook for 3 to 4 minutes to slightly soften and develop flavors.
03 -
Pour in vegetable broth and add bouillon cubes, cinnamon, nutmeg, salt, and black pepper. Stir well, bring to a boil, then reduce heat and simmer covered for 25 minutes or until squash and apples are tender.
04 -
Use an immersion blender to purée the soup in the pot until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.
05 -
Stir in coconut milk and simmer gently for 2 to 3 minutes to heat through and meld flavors. Adjust seasoning to taste.
06 -
Ladle soup into bowls. Optionally garnish with additional coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds for texture.
# Additional Suggestions:
01 -
To intensify flavor, roast butternut squash cubes at 400°F for 25 to 30 minutes before adding to the soup.
02 -
For a velvety texture, strain the puréed soup through a fine mesh sieve.
03 -
Balance sweetness by adding a splash of fresh lemon juice or apple cider vinegar before serving.