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Cream Of Butternut Squash Apple Soup

Published: February 21, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 4
Cream Of Butternut Squash Apple Soup
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Average Rating: 5 | Rated By: 8 users

When you combine butternut squash with apples in a soup you get delicious creamy lightly sweet velvety soup. Butternut squash and apples are rich in healthy nutrients making this gluten free vegetarian cream of butternut squash and apple soup all-time favourite. The best part is, kids especially love this healthy soup

 

 

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Ingredients

  • 1 Tbsp. coconut oil
  • 2 garlic cloves, minced
  • 1 Tbsp. minced ginger
  • 1 tsp. GF curry powder
  • 3 cups roasted butternut squash (see recipe below) (1 medium size butternut squash)
  • 2 apples, peeled, cored and cut into small chunks
  • 2 cups gluten free vegetable stock
  • 1 x (13.5 oz.) can of coconut milk
  • 1 Tbsp. fresh lime juice
  • Sea salt and freshly ground black pepper to taste

    • Instructions

  • In a large pot heat coconut oil over low heat and add garlic ginger and curry powder. Cook until the spices are just fragrant, about one minute
  • Increase the heat to medium-high and add roasted squash, apples and stock. Cook for 5 minutes. Remove from the stove and cool slightly
  • Transfer soup in batches into a food processor and process until smooth. Add coconut milk as needed
  • Transfer soup back into the pot, add lime juice and season with salt and pepper. Gently reheat before serving. Serve in soup bowls with a drizzle of coconut milk
  • To roast butternut squash, peel and slice in half, remove seeds and cut into 2-inch chunks. Place on a baking sheet lined with parchment paper and roast at 400 F for 20 minutes or until the squash is tender


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