Cooked - Butternut Squash Soup

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Butternut Squash Soup

6.0

1 tablespoons olive oil

6 cups cubed (peeled butternut squash (about 30 ounces))

1 large sweet apple (peeled and roughly chopped)

1 small onion (roughly chopped)

2 tablespoon chopped fresh sage

½ teaspoons ground cinnamon

½ teaspoon paprika

4 ½ cups vegetable broth

½ cup canned light coconut milk (plus more for garnish)

1 tablespoon fresh grated ginger

¼ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

Preheat oven to 400F.
In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, ¼ teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.
Add the broth, coconut milk, ginger, ¼ teaspoon salt and nutmeg and bring to a boil. Use an immersion blender and blend until smooth (or transfer to the blender, in batches).
To serve, drizzle more coconut milk on top, if desired and sprinkle with a pinch of nutmeg.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 91 weeks ago

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