Butternut Squash Soup With Apple
This deliciously creamy Butternut squash soup has apple, coconut milk, and a hint of ginger to give it rich depth. It is dairy free and vegan.
Servings: 6 Servings
Equipment
- High Speed Blender
- Stock pot
Ingredients
- 1.7 Lbs Butternut Squash cubed
- 1/2 Cup Onion diced
- 1 1/2 Cups Apples peeled and cubed
- 2 Tb Coconut oil or sub butter
- 32 Oz Vegetable Stock or sub Chicken stock
- 1 tsp Pumpkin pie spice
- 1 tsp Ginger ground, or 1 drop ginger EO
- 14 oz Canned Coconut Milk
- Maple Syrup to taste
- Salt and pepper to taste
Instructions
- Sautee butternut squash, apples, and onion in the coconut oil until lightly browned
- Add vegetable stock and simmer until squash and apples are soft
- Blend in high speed blender in small batches or use stick blender until all lumps are removed *CAREFUL it will be hot*
- Add coconut milk and spices and stir well
- Sweeten to taste with pure maple syrup
- Allow to simmer on stove for 30 minutes for full flavor
- Serve with a drizzle of coconut cream and toasted pumpkin seeds or see notes for additional topping options
Notes
Substitutions
For pantry friendly substitutions- 1 Tb Dehydrated onion can be substituted for the diced onion
- 1 Cup Apple sauce can be substituted for the fresh apple cubes
- Chicken stock can be used in place of vegetable stock
- Butter may be used instead of coconut oil
Topping Options
Sweet Toppings- Dried cranberries
- Sugared pecans
- Drizzle of maple syrup
- Pumpkin spiced pepitas
- Thinly sliced roasted apple
- Sprinkle of nutmeg or cinnamon
- Sour cream and chives
- Crumbled bacon
- Hard cheese like Romano or Parmesan
- Soft cheese like Feta, Goat, or Blue Cheese
- Sprinkle of Brewers Yeast
- Toasted buttery bread croutons