Butternut Squash-Apple Soup
Serves: 4 to 6
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch squares (kabocha or acorn squash also are good in this soup)
- 1 large apple, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh ginger
- 4 cloves garlic, chopped
- 2 cups apple juice
- 14 ounces coconut milk
- 3 cups water (adjust as needed)
- 2 teaspoons salt
- Pepper, to taste
Preparation
Sauté the squash, apple and onion in oil for about 5 minutes or until some coloring develops. Add ginger and garlic and stir for 1 minute more. Add the remainder of the ingredients at this time and bring the mixture to a boil. Once boiling, reduce heat, cover and cook until squash is soft, approximately 30 minutes.
Pureé in a blender or food processor. Serve with crusty bread or croutons.
Notes
For a more robust flavor, cut squash in half, rub with oil and salt and roast cut side down in a 375° F oven until soft. Add to the sautéed onion and apple, and let cook for a shorter time.
Recipe by , PCC Cooks instructor
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
So simple and so delicious!
Such a straight forward soup recipe, perfect for a fall meal.
October 25, 2010 at 11:53 AM — monahat
butternut squash and apple soup
a bit thin = cut out the water - saute the squash, onion, etc in chicen or vegetable broth.
October 29, 2010 at 05:05 PM — Julianne (not verified)
Excellent!
I didn't have apple juice, so I substituted chicken broth instead and I used sweetened coconut milk. Perfect! Will make this again and again. My daughter (almost 2) also loved it.
October 08, 2011 at 09:44 PM — jaspertaz
DELICIOUS!
We loved it - and I enjoyed it for lunch the next day. I agree about leaving out the water. It was fantastic.
October 12, 2011 at 04:11 PM — hoorey90
loved it!
This was the first time I made squash soup, and it turned out really well. It freezes well, so I'm going to make another batch.
October 24, 2011 at 11:43 AM — keden (not verified)
Yum!
This was my first PCC recipe and I loved it! The only thing I didn't have was the coconut milk, so I used 1/4 cup of finely shaved unsweetened coconut and just added enough non-fat milk to lighten things up. I left it a little chunky and topped it with ciabatta croutons. I did feel like it was a tad too sweet, so I may swap out a little of the apple juice for stock next time to see how that works. Definitely will be making again.
November 08, 2011 at 09:50 PM — Cindi Brooks (not verified)
yum!
i love this recipe! It's very creamy, and it's pretty simple to make.
November 17, 2011 at 03:20 PM — kristie219
we love this soup! i admit i
we love this soup! i admit i was skeptical-- between the coconut milk and ginger i wasn't sure this would be the butternut soup i wanted, but it was spectacular. flavors perfectly balanced. can't wait to make it again!
January 13, 2010 at 04:18 PM — lastcallforcorn