Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 1 large fugi or honey crisp apple, peeled, cored, and chopped
  • 3 cloves garlic, chopped
  • ½ cup full-fat coconut milk
  • 1 cup Saffron Road Vegetable Broth
  • 1 teaspoon curry powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Trim the tip and tail off of the butternut squash and slice it length-wise down the middle. Scoop out the innards and seeds. Drizzle the flesh with olive oil and sea salt. Place squash face-down on a baking sheet and roast 45 to 55 minutes, until flesh is very soft when poked with a fork. When cool enough to handle, scoop the butternut squash flesh and place it in a blender, discarding the skin.
  3. While the squash is roasting, heat the olive in a medium non-stick skillet over medium heat. Add the onion and apple and sauté, stirring occasionally, until onion is browned, about 15 minutes. Add the garlic and continue sautéing for 3 minutes. Transfer the onion/apple/garlic mixture to the blender with the butternut squash. Add the remaining ingredients to the blender and blend until completely smooth.
  4. Transfer the soup to a saucepan and heat stirring frequently, until soup is hot. Serve with a drizzle of coconut milk, fresh cilantro, and roasted pecans.