Butternut Squash Soup
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 Yellow Onion
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1 Butternut Squash (medium in size, about 2-3 pounds. Peeled, seeded and diced)
- 4 cups Vegetable Stock (or chicken stock)
- 2 cloves Garlic (minced)
- 1 Carrot (small dice)
- 2 Apples (fuji or Granny Smith)
- 1⁄2 teaspoon Dried Thyme
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 1⁄4 teaspoon Cinnamon
- 1⁄8 teaspoon Cayenne Pepper (optional)
- 1⁄2 Lemon (juice)
- 1 can Coconut Milk (a standard can is usually 13.5 ounces)
Peel and dice the onion. Heat a heavy bottomed pot with tall sides over medium high heat. Add the olive oil, onion, and the salt. Sauté, stirring occasionally, while you chop the squash.
2. BUTTERNUT SQUASH
Peel the squash with a sharp vegetable peeler. It’s actually ok to leave a little bit behind if you can’t quite get it all - the peels are edible. Trim the stem end off and discard. Then slice where the squash changes shape. Dice the top part into small cubes - aim for at least 1” to as small as ½ an inch. Add to the pot with the onion as soon as you chop it.
Cut the bottom, rounder, part of the squash in ½. Use a heavy spoon to scoop out the seeds. Dice the squash and add to the pot.
Add the stock to the pot and turn the heat to high. Cover the pot so it heats up more quickly.
4. GARLIC + CARROT + APPLE
Mince the garlic. Wash the carrot and small dice.
Slice the fruit from the apple, leaving just the core behind. It’s ok to leave the skin on. Take ⅔ of the total apple and dice it in small cubes, add these to the pot.
Slice the other ⅓ of the apple into very thin julienne strips - reserve these for garnish. If you aren’t serving soup today, you can leave this part uncut for now so it doesn’t turn brown.
To the pot, also add the dried thyme, freshly ground black pepper, cinnamon, and if using, the cayenne pepper.
Simmer the soup for about 20 minutes, return to stir occasionally.
When time is up, everything should be quite tender. Test the squash cubes with a fork to be sure they’re ready to fall apart. If not, cook another 10 minutes.
Transfer to a blender, or use an immersion blender and puree until quite smooth.
Return to a simmer and stir in the lemon juice and the can of coconut milk. Taste and add more salt if needed.
Serve hot in large bowls and garnish with the julienned apples.