You can't think about soup and not have butternut soup come to mind. It's deliciously sweet, creamy texture and taste is almost unbeatable! The best part: they freeze well, which is a prerequisite for any meal in any busy household!
There are many ways to make butternut soup and we are constantly on the hunt for a creative and delicious new recipe. The pairing of apples with butternut is just genius and we can't get enough of this recipe.
How to make apple and butternut soup
- 1 Large butternut or enough to make 4 cups of cooked butternut
- 2 tablespoons coconut oil
- 2 apples, diced, unpeeled. (we prefer sweeter green apples)
- 1 onion, diced
- 5 fat garlic cloves, chopped
- 2 teaspoons fresh ginger, chopped or 1 teaspoon strong ground ginger
- 2 cups veggie stock or vegetable broth
- 1 1/2– 2 cups water or less for a thicker soup)
- 1 teaspoon salt
- 1–2 teaspoons honey
- 1 teaspoon apple cider vinegar
- pinch cayenne, optional
- 1/2–1 cup coconut milk
- Pumpkin seeds, sumac, coconut milk and diced apple sauteed in coconut oil for garnish.
- Preheat oven to 220'C
- Cut butternut in half lengthwise, place open side down, on a greased baking pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the narrow end.
- Chop the onion, apple, garlic, and ginger.
- Heat coconut oil in a large heavy bottom pot over medium heat.
- Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, turning the heat down slightly. Once cooked remove from the heat.
- When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
- Add the apple and onion mixture to the same bowl.
- Add the vegetable broth or stock and water. Allow to come to the boil and simmer for 10 minutes. Remove from heat and allow to cool slightly
- Use a stick blender and blend in the pot until smooth or Blend in batches with the stock and water, until very smooth in a blender.
- Add salt, honey, apple cider vinegar. Taste and adjust seasonings. Stir in coconut milk to taste.
- Divide among bowls, sprinkle with pumpkin seeds and sumac (optional).