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Creamy Butternut Squash and Apple Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 2 apples, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup canned full-fat coconut milk
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cubed butternut squash and chopped apples to the pot. Stir to coat them with the onion mixture.
  • Pour in the vegetable broth. Add the cinnamon and nutmeg. Bring the mixture to a boil, then reduce to a simmer. Cook until the squash is tender, about 20 minutes.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the soup to the pot.
  • Stir in the coconut milk. Season with salt and black pepper. Warm the soup gently over low heat for a few minutes before serving.

Notes

Simmer the soup a few minutes longer if you want a thicker result, or add a splash more broth to thin it. Leftovers keep in the fridge for up to four days and reheat well on the stovetop over low heat. Use a sweet apple variety like Honeycrisp if you prefer less tartness.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board, Knife