Butternut Squash and Apple Soup
A creamy vegetarian soup that consists of hearty butternut squash, a hint of tart apple, and just a dash of coconut milk. Topped with a little fresh sage and toasted almonds and you have a cozy bowl of delicious soup.
Servings 4 servings
Ingredients
- 2 tbsp Olive Oil
- 1 Shallot diced
- 3 cloves Garlic minced
- 1 tbsp Turmeric
- 1 tsp Ground Cumin
- 1/2 tsp Salt
- 1 Butternut Squash peeled, deseeded and cut into cubes
- 1 Granny Smith Apple peeled, cored and chopped
- 12 oz Coconut Milk set aside 2 tbsp for garnish
- 2 cups Vegetable Stock
Optional Garnish - fresh sage, toasted almonds and drizzle remaining coconut milk
Instructions
- Heat 2 tbsp olive oil in a large saucepan over medium heat
- Add shallot and cook until translucent, about 4 minutes
- Stir in garlic, turmeric, cumin and salt
- Add chopped butternut squash, apple and coconut milk (remember to set aside 2 tbsp for garnish)
- Add just enough vegetable broth to cover the contents of the pot (about 2 cups)
- Bring to a boil and then reduce heat to low. Simmer for about 40 minutes, until butternut squash is tender to a fork
- Remove from heat and transfer contents of pot to a blender and puree until smooth (or you can use an immersion blender directly in your saucepan)
- Portion into serving bowls and garnish (if desired) with drizzle of coconut milk, chopped sage and almonds.