Spiced Butternut Squash and Apple Soup
Delight in a velvety butternut squash soup infused with aromatic spices and a hint of apple for a naturally sweet touch, perfect for fall gatherings and cozy evenings.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 large apple, peeled and chopped
1 large onion, diced
2 cloves garlic, minced
1 tbsp olive oil
4 cups vegetable broth
1/2 cup coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
Salt and pepper to taste
Instructions
1. In a large pot, heat olive oil over medium heat and add onion, sautéing until translucent.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in cubed butternut squash and apple, coating them with the oil and onion mixture.
4. Add cinnamon, nutmeg, allspice, salt, and pepper, stirring to combine.
5. Pour in vegetable broth and bring to a boil, then reduce heat and let simmer for 20 minutes until squash is tender.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.
7. Stir in coconut milk and adjust seasoning to taste.
8. Simmer for an additional 5 minutes, then serve hot.
Storage
Allow to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally, until heated through. If frozen, thaw in the refrigerator overnight before reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
