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)
- 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
- 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°.
- In a large stock pot saute apple and onion in remaining oil over medium heat until onions are translucent, about 5 min.
- Add roasted squash, ginger and garlic and continue cooking for an additional 5 min.
- 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.
- Using an immersion blender, blender of food processor, pureé 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!