Friday, October 18, 2013

Family Dinner: Butternut Squash and Apple Soup

Welcome to soup season! One of the best things about fall is eating a bowl of steamy soup while the rain pours down outside. There are so many great soup recipes I've yet to try so I'm always on the lookout for a new fruit/veggie/meat combination.

On a recent trip to PCC Ollie and I shared a cup of the most delicious soup; butternut squash apple.  I love butternut squash, but I wasn't sure I'd love it pared with apple. I was worried it would be too sweet and fruity, but instead its just yummy! So yummy in fact that I recreated it for dinner!

PCC lists the recipe here, but I adapted it a bit to make it thicker and creamier.  I also roasted the squash before I added it to the soup base to give it a fuller flavor.

This soup is quick, easy to make, and doesn't require a ton of ingredients. I would highly recommended it!


Butternut Squash and Apple Soup (adapted from PCC)

Ingredients:
  • 1 medium butternut squash, peeled and cut into 1-inch squares (or two bags of pre-cut butternut squash from Trader Joes)
  • 1 large apple, diced
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh ginger
  • 4 cloves garlic, chopped
  • 1/2 cup apple juice
  • 1 can - 2 cans coconut milk
  • 2 teaspoons salt

Preparation: 
  1. Roast butternut squash. Drizzle 1 TBSP oil onto a baking sheet. Place cubed squash on oiled sheet and bake in oven for 20-30 min, flipping squash once of twice, at 450°.
  2. In a large stock pot saute apple and onion in remaining oil over medium heat until onions are translucent, about 5 min. 
  3. Add roasted squash, ginger and garlic and continue cooking for an additional 5 min. 
  4. Pour in apple juice and 1 & 1/2 cans coconut milk. Bring to a boil. Once boiling reduce and simmer for 30 min. stirring occasionally. Add additional coconut milk if mixture is too dry.
  5. Using an immersion blender, blender of food processor, pureĆ© soup until thick and creamy. 
My #1 soup fan!

Serve with warm crusty bread and butter! If you are feeding a young eater, especially one whose spoon skills still ramping up (ahem - Ollie), try pouring the soup over rice.  It thickens the soup even more and helps it stick to the spoon!

Enjoy!
 

2 comments:

  1. That looks so delish! I might give it a try this weekend!

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  2. Oooh this is right up my alley! I love butternut squash and although I wouldn't necessarily pair it with apple either, if you say it's good I'll give it a whirl!

    Sarah @ Life As Always

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