Roasted Butternut Squash + Apple Soup with Maple
Butternut squash is roasted and pureed with cooked apples, cinnamon, and a touch of maple for a delicious comforting soup.
Servings 4 servings
Ingredients
- 4-5 pounds (about 2 medium butternut squash), seeds removed
- 1 large granny smith, honeycrisp, or braeburn apple, peeled, chopped
- 1 large yellow onion, chopped
- 1 cup chopped carrot
- 2-3 tablespoons pure maple syrup (depending on how sweet you like it)
- 1 teaspoon ground cinnamon
- 3 cups low sodium chicken broth (or vegetarian broth), plus more to thin if necessary
- 1 cup light coconut milk or skim milk
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
Instructions
- Preheat oven to 425 degree F. Drizzle 1 teaspoon of olive oil over each squash (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a baking sheet. Roast for 50 minutes-1 hour or until squash is fork tender. Remove and cool for 10 minutes.
- Heat 1 teaspoon of olive oil or butter to a dutch oven or large saucepan over medium-high heat. Add apples, carrots, onions, and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat.
- Once the squash is cool enough to handle, scoop out the roasted squash and add to the dutch oven.
- Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup, and a pinch of salt.
- Place ½ of the squash mixture in a blender. Blend until smooth, and repeat with the other half of the mixture. Return to saucepan.
- Add chicken broth or water to thin to desired consistency. Adjust seasonings and season with salt and pepper. Serve with toast, or glaze with a bit of brown butter.