Butternut Squash & Apple Soup
Savory butternut squash soup will warm you up. Delicious as a main course or a starter. This take on butternut squash soup is savory, creamy and has a spicy little kick! Simply delicious!
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Prepare this soup in minutes, without the pain of peeling and chopping squash!
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Vegan, Gluten Free, Paleo, and ExistUp Reboot Friendly
Ingredients:
1 large or 2 medium butternut squash (baked whole)
1 can coconut milk
1 large red onion diced
4 apples diced
4 cups vegetable stock
1 tsp smoked paprika
2 tsp himalayan pink salt
1/2 tsp cayenne
1- 2 tbsp olive oil
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Optional toppings: Walnuts, gluten free croutons,
Directions:
Place whole butternut squash on a cookie sheet and bake at 350° F until you can pierce to center with a butter knife. Cooking times vary from 25-45 minutes.
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In a cast iron skillet or frying pan, sauté onions and apples in olive oil until the onions are translucent. Add all seasonings and toss to coat. Remove from heat.
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Once the squash is cool enough to handle, remove skin and seeds placing squash and some of the vegetable stock into a blender and blend until smooth. Put pureed squash, the remainder of the vegetable stock, coconut milk and the onion/apple combo into a large soup pot. Heat on low for 30 minutes stirring occasionally.
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Sprinkle with gluten free croutons or walnuts, or enjoy it as it is!