Cream Of Butternut Squash Apple Soup

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Average Rating: 5 | Rated By: 10 users

This Cream Of Butternut Squash Apple Soup is comforting and creamy all at the same time. The vegan soup is made with roasted butternut squash. When we roast the squash first, this healthy fruit – yes, it is a fruit, the squash brings a distinctive flavour to the soup. Add the apples to the mix, and the soup becomes so flavourful and velvety you will have a second bowl. The apples add sweetness to the soup and complement the squash exceptionally well. The creaminess comes from coconut milk, it truly adds to the squash and the apple combo.

This butternut squash apple soup is a pureed soup rich in healthy nutrients.

Butternut squash, although fruit is used mostly in savoury cuisine. The deliciously flavoured squash is rich in dietary fiber and multiple vitamins and minerals. For the apples, we all know the phrase, apple a day keeps the doctor away. Well, this is true, plenty of vitamin C and rich in healthy antioxidants. I also added fresh ginger and fresh lime juice. This soup is lightly flavoured with curry powder bringing out the gentle flavour of the squash. Truly a soup that deserves a star rating! If you are serving this soup to younger children, omit the curry powder and replace it with a pinch of cinnamon or nutmeg. They love the sweetness of the soup, and this is an excellent way to introduce butternut squash to their diet. If you want a bit off spice, add some cayenne pepper.

To serve this smooth, beautifully coloured soup, drizzle some coconut milk over the top, and add our famous gluten-free artisan crusty dinner rolls as a side. Hungry yet? I am, enjoy!

 

 

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 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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