Roasted Butternut Squash & Apple Soup
This is a fall staple in our house. It’s simple, creamy, and oh so satisfying. Serve with a salad and/or slice of quiche and dinner is comforting, healthy, and ready to go in no time flat. I’d suggest making a double batch as it keeps and reheats beautifully.
Tip- When buying butternut squash at the store, look for ones that are long and skinny rather than bulbous at the bottom. The skinnier ones have less seeds and more usable flesh, hence less waste.
ROASTED BUTTERNUT SQUASH & APPLE SOUP
Yields 4 servings
Ingredients
(1) 3# butternut squash, peeled, seeded, and diced into 1” pieces.
2 apples, any variety, peeled, cored, and diced into 1” pieces
1 medium yellow, onion, finely diced
3 TB Extra Virgin Olive Oil
1, 15 oz can light coconut milk
4 cups low-sodium vegetable stock (or water)
2 tsp Kosher Salt
1 tsp freshly ground black pepper
1 tsp Mild Curry Powder (I like Morton & Bassett)
2 TB fresh cilantro leaves (optional. for garnish)
2 TB toasted pepitas (optional. for garnish)
Method
Preheat the oven to 375F degrees. On a large sheet pan, lined with parchment paper, place peeled and chopped squash & apples. Toss with salt, pepper, and olive oil to coat and spread in an even layer on the sheet pan. Roast for 25-30 minutes until both squash and apples are soft.
Meanwhile, in a 5-quart dutch oven, heat 2 TB olive oil. Saute onion until translucent. Add curry powder, red chili flakes, roasted squash, apples, and stock (or water). Bring all ingredients to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes until the flavors have combined.
Working in batches, ladle the soup into a blender container, taking care not to overfill and to hold the lid on tightly when blending, so as not to splatter yourself or the kitchen with hot soup. Return pureed soup to the pot and stir in the coconut milk. Heat to warm through, taking care not to boil the soup.
In a small saute pan, toast the pumpkin seeds until they just take on color and start to ‘pop’.
Ladle soup into serving bowls. Garnish with toasted pumpkin seeds and reserved cilantro. Enjoy!
