This apple and butternut squash soup recipe combines the comfort and warmth of apples and butternut squash, perfect for chilly evenings. The journey to perfecting this recipe involved finding the right balance between sweet and savory, with the addition of apples enhancing the nuttiness of the squash.
Ingredients
- Butternut squash — 1 medium, peeled, seeded, and cubed
- Apples — 2 large, peeled, cored, and chopped
- Yellow onion — 1 large, diced
- Carrots — 2 medium, peeled and diced
- Vegetable broth — 4 cups
- Coconut milk — 1 cup
- Fresh sage — 1 tbsp, finely chopped
- Fresh thyme — 1 tsp, leaves only
- Garlic — 3 cloves, minced
- Ground cinnamon — ½ tsp
- Nutmeg — A pinch, freshly grated
- Olive oil — 2 tbsp
- Salt and pepper — to taste
- Roasted pumpkin seeds — for garnish
Instructions
- Heat olive oil in a large pot. Add onions and carrots; sauté until onions are translucent. Add garlic and cook for another minute.
- Add cubed butternut squash and chopped apples. Cook for a couple of minutes, then add spices for a quick toast.
- Pour in vegetable broth and bring to a boil. Add sage and thyme, cover, and simmer until squash and apples are tender.
- Purée the soup using an immersion blender or in batches with a regular blender.
- Stir in coconut milk and season with salt and pepper. Heat through without boiling.
- Serve with roasted pumpkin seeds as garnish.
Substitutions
- Coconut milk — Coconut milk can be replaced with heavy cream for a richer texture.
- Broth — Try using apple cider instead of some broth for a unique flavor.
- Pumpkin seeds — Swap pumpkin seeds with toasted pecans for a nutty garnish.
Variations
- Add some spice — Add a dash of cayenne pepper or spicy oil for heat.
- Add some herbs — Infuse the broth with additional herbs like rosemary or bay leaves for depth.
Dietary Restrictions
- Ensure substitutions align with vegan or nut allergy needs.
Equipment
- Large pot
- Immersion or regular blender
- Chopping board
- Sharp knife
- Ladle
Storage
- Cool and store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.
Pro Tips
- Roast it — Try roasting squash and apples beforehand for richer flavor.
- Blend it — Blend thoroughly for a smooth texture.
- Season it — Season after adding coconut milk for accurate flavor adjustment.
