This rich, velvety soup is made with roasted butternut squash, fresh apples, and aromatic spices like cinnamon and nutmeg. A dollop of coconut cream gives it a silky finish, making it a comforting appetizer or side dish.
Roasted Butternut Squash and Apple Soup*
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium apples (e.g., Honeycrisp or Fuji), peeled, cored, and sliced
- 1 medium onion, quartered
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1/2 cup coconut cream (plus extra for garnish)
- Optional garnish: pumpkin seeds, smoked paprika, or a drizzle of olive oil
1. Preheat the Oven:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Roast the Vegetables:
Place the butternut squash, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.
Roast for 25-30 minutes, or until the squash and apples are tender and slightly caramelized.
3. Blend the Soup:
Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. Work in batches if necessary. Alternatively, use an immersion blender directly in the pot.
4. Simmer and Season:
Pour the blended mixture into a large pot. Heat over medium-low, stirring in the coconut cream. Adjust the consistency with more broth if needed. Taste and adjust seasonings as desired.
5. Serve:
Ladle the soup into bowls and garnish with pumpkin seeds, smoked paprika, or a drizzle of coconut cream.
Homemade Coconut Cream
- 1 can (14 oz) full-fat coconut milk (chilled overnight in the refrigerator)
1. Chill the Coconut Milk:
Place a can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.
2. Scoop Out the Cream:
Open the can and carefully scoop out the thick, solid layer of coconut cream that has formed on top. Avoid scooping the watery liquid at the bottom (save this for smoothies or other recipes).
3. Whisk or Blend:
For a smoother consistency, whisk the coconut cream in a bowl until fluffy, or blend it for a few seconds.
This homemade coconut cream can be used immediately in recipes like soups, desserts, or as a garnish. For the **Roasted Butternut Squash and Apple Soup**, add 1/2 cup to the soup during the simmering step, and reserve some for a decorative drizzle on top when serving.
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