My daughter loves soup and she especially loves apples, so imagine her delight when she learned I could combine the two! This recipe is super easy to make and is hearty enough to be a main, or pair it with a grilled cheese sandwich for an extra comforting meal.
Total Prep Time: 80 minutes
Serves 4-6
Ingredients:
1 Butternut squash (large)
1 Onion, diced
2 Apples (McIntosh or other tart variety), diced
6-8 cups Vegetable broth
1 tsp Ginger (fresh or powdered)
2 tsp Turmeric
400ml Light coconut milk
Olive Oil
Salt & pepper
Directions:
Cut the squash in half lengthwise, scoop out the seeds and rub the open halves with olive oil. Season with salt and pepper and roast, open halves down, at 375° F for 50 minutes, or until tender.
In a large pot, heat 2 tbsp olive oil and lightly sauté onion (and ginger if using fresh). Add apple, squash (scoop out of shell after roasting) and 6 cups of broth, and simmer for 10-15 minutes. Remove from heat, add ginger (if using powder) and turmeric, and purée with immersion blender. Slowly pour in coconut milk and stir until well combined. Add more broth until you reach your desired consistency. Enjoy!
Choose your own adventure:
You could try different kinds of apple and squash.
Play with the ratios of squash, broth and coconut milk to make it creamier, or omit the milk for a lighter version.