Butternut Squash Soup
Indulge in this comforting Butternut Squash Soup, where the natural sweetness of apple harmonizes beautifully with the inviting flavors of ginger, cinnamon, and paprika. Crafted with creamy coconut milk, this delightful dish is both dairy-free and vegan, making it a wholesome choice for everyone.
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Ingredients
- 1 tablespoons olive oil
- 6 cups cubed
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon paprika
- 4 1/2 cups vegetable broth
- 1/2 cup canned light coconut milk
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1 large sweet apple
- 1 small onion
- 2 tablespoon chopped fresh sage
Instructions
- 1
Begin by setting your oven temperature to 400°F (200°C).
- 2
In a large, heavy-duty pot or Dutch oven that can withstand the oven's heat, mix together the butternut squash, apple, onion, chopped sage, 1/4 teaspoon of salt, cinnamon, and paprika. Drizzle with 1 tablespoon of olive oil and toss everything together. Roast in the oven until the squash becomes tender, which should take approximately 30 minutes. Once done, move the pot to the stovetop.
- 3
Pour in the broth, coconut milk, ginger, an additional 1/4 teaspoon of salt, and nutmeg. Raise the heat to bring the mixture to a boil. Blend the soup until it reaches a silky consistency using an immersion blender (or, if preferred, carefully transfer it to a countertop blender in batches).
- 4
For serving, you can enhance the presentation by drizzling extra coconut milk on top, if you wish, and finish with a light dusting of nutmeg.
Nutrition Information
Notes & Tips
- Makes 8 cups.