Butternut Squash and Apple Soup
Butternut Squash and Apple Soup
This healthy and simple soup , pairs up all the flavors of fall. The perfect comfort food to warm-up a cool, crisp fall day.
INGREDIENTS:
2 Tbl. olive oil
1 medium yellow onion, chopped
2 large carrots, peeled and diced
1 lb. butternut squash, peeled, seeds removed, and cut into 1” chunks
1 large honeycrisp apple (or apple of your choice), peeled, cored, and cut into 1” chunks
1 sweet potato, peeled and cut into 1” chunks
3 cups vegetable broth
1/4 tsp. cinnamon
1/4 tsp. cayenne
1/8 tsp. ginger
1 13.5oz. can of unsweetened coconut milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 lb. thick-cut bacon or pancetta, diced (optional for garnish)
INSTRUCTIONS:
Heat 2 tablespoons olive oil in a large pot over medium/high heat. Chop bacon/pancetta (if using) and cook until crispy, about 5 minutes. Remove with slotted spoon and place in a paper towel-lined bowl or plate. Set aside.
In the same pot, add onion and carrots. Sauté the onion and carrots for about 5-7 minutes, stirring often, until just golden. Season with salt and pepper. Add butternut squash, apple, and sweet potato, cook for 10 minutes, stirring occasionally as needed.
Add vegetable broth, cinnamon, cayenne, ginger. Bring to a gentle boil. Then reduce heat and simmer, covered for 20 minutes or until veggies are fork tender.
Once veggies are tender, use an immersion blender to puree the soup directly in the pot or carefully transfer batches of soup to a food processor or blender. Process until soup is fully pureed and return the soup to the pot.
Add the coconut milk stir over medium heat to combine. Taste and adjust seasoning with salt and pepper as needed.
Garnish as you like! Serve with the crispy pancetta, and swirl of crème fraîche. Or add homemade toasted croutons and drizzle with bit of EVO and balsamic.