Butternut Squash Apple Soup
Serves: 4 to 6
Butternut squash and apples are a classic combination in this ever-so-slightly sweet soup.
- 1 butternut squash, peeled and cut into 1-inch squares Add to list
- 1 large apple, peeled and diced Add to list
- 1 onion, diced Add to list
- 2 tablespoons olive oil Add to list
- 2 teaspoons chopped fresh ginger Add to list
- 4 cloves garlic, chopped Add to list
- 2 cups apple juice Add to list
- 1 (14-ounce) can coconut milk Add to list
- 3 cups vegetable broth, as needed Add to list
- 2 teaspoons salt Add to list
- Pepper, to taste Add to list
In a saucepan set over medium heat, sauté squash, apples and onions in oil for about 5 minutes or until some deep brown color develops. Add ginger and garlic and stir for 1 minute more.
Add remaining ingredients and bring the mixture to a boil. Promptly reduce the heat, cover and cook until squash is soft, about 30 minutes.
Pureé in a blender or food processor. Serve with crusty bread or croutons.
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 onions and apples, and let cook for a shorter time.
Recipe by, former PCC Cooks instructor