Butternut Squash Apple Soup Recipe | Lady Luxe Life
Butternut Squash Apple Soup sounds like a perfect way to enjoy the seasonal apples, don’t you agree?
I’m a big fan of eating healthy, and the South Beach diet is my favorite. In fact, I wrote a whole blog about this way of eating.
There were a lot of recipes utilizing apples in a healthy way, but soup sounded soulful. Even though it’s still in the 90s here in Austin.
So, let’s get started with what you’ll need from a recipe I found on Feasting at Home blog:
- small butternut (2.5 pounds -or 4 cups of cooked butternut)
- 2 tablespoons coconut oil, or olive oil
- 5 fat garlic cloves – rough chopped
- 2 apples- gala, honey crisp – diced
- tablespoon ginger – rough chopped
- 2 cups veggie stock or chicken stock
- 1.5– 2 cups water ( or a ¼ –½ cup less for a thicker soup)
- teaspoon kosher salt
- 2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- 2 large shallots ( or 1/2 an onion)- diced
- pinch cayenne, optional
- Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil)
and then the actual steps:
- Preheat oven to 425F
- Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
- Then, while the butternut is roasting, chop the onion, apple, garlic and ginger.
- Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
- Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine.
Turn heat off.
- When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
- Add the apple onion mixture to the same bowl.
- Then, blend in batches with the stock and water, in batches until very smooth, using a blender. ( If using hot ingredients, be sure to Hold lid down tight with a kitchen towel– to prevent a blender exposion!) If you like a thicker soup, add less water, thiner soup, more water.
- Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
- To serve, divide among bowls, spoon heated coconut milk over top (or stir some into the pot) sprinkle with pumpkin seeds & sumac ( optional) and sauteed apples.
Look what I found on Shopstyle!
I would love to see your pictures or here of other recipes that are your favorite! Let’s stay connected on Social! I’m on Twitter, Instagram and Facebook under @lady.luxe.life. I look forward to hearing from you!!
Please note: All Images and Recipe found at Feasting at Home article, mentioned above.