Roasted Butternut Squash Soup with Apple
INGREDIENTS
1 small butternut (approx. 4 cups), seeded
2 tablespoons coconut oil
2 gala apples, peeled, cored, and diced
2 large shallots, diced
3 garlic cloves, roughly chopped
3 teaspoons fresh thyme, stems removed
1 tsp cinnamon
1/2 tsp cloves
2 cups vegetable stock/broth
1 – 2 cups water (pending your desired thickness)
1 teaspoon kosher salt
Pepper, to taste
1/2 cup coconut milk, preferably the solid cream from the can
Garnish — toasted pecans in coconut oil, additional coconut milk, sautéed apple in coconut oil, cinnamon and a splash of maple syrup
INSTRUCTIONS
Preheat oven to 425F
Split the butternut in half lengthwise, place open side down, on a parchment lined baking sheet. Roast for 30-40 minutes or until fork tender.
While the butternut is roasting, prepare the apple, shallots, garlic and thyme.
Warm a cast iron skillet over medium high heat. Add coconut oil to the skillet.
Add shallots and apple, sauté for 6-7 minutes, stirring until golden and tender. Add the garlic, cooking for an additional 3 minutes. Stir in the thyme, cinnamon and cloves, cook for an additional minute until the herbs and spices become fragrant. Remove from the heat.
When the butternut squash is finished roasting, remove from the oven and allow them to cool. Remove any seeds you missed in the preparation of the squash and the skin. Scoop out the flesh of the squash and place it in a large bowl, along with the sautéed apple and shallot mixture.
Working in batches, blend the soup with the stock and water, until very smooth. Depending on your desired thickness, you may have to adjust the amount of liquid used.
Add the blended soup into a pot. Add coconut milk, and season to taste with salt and pepper.
Serve warm and top with optional garnish such as toasted pecans, sautéed apple, and an extra drizzle of coconut milk.
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