Squash and Apple Soup
Ingredients
- 1 butternut squash, peeled and cut in 2″ squares
- 2 medium onions, peeled and quartered
- 2 large apples, peeled, cored and quartered
- 2 tbls olive oil
- 1 tbls butter
- 3 cloves of garlic
- 1/2 can coconut milk
- 3-4 cups vegetable or chicken stock
- 2 tbls maple syrup
- 1/2 teas cinnamon
- salt and pepper
Directions
- Toss the squash, apples, onions and garlic with the olive oil and butter and place on a cookie sheet or two and roast for about 40 minutes in a 400F oven, stirring every 15 minutes.
- When vegetables are fork tender transfer 1/2 to a blender or food processor with 1/2 the stock and puree until smooth.
- Repeat with remaining vegetables and broth.
- Put into to a pot and add the maple syrup, coconut milk, cinnamon, salt and pepper to taste.
- If the mixture is too thick thin with additional stock or milk.
- Heat to simmer and serve.
Serving Suggestions:
Nice served with whole grain bread or rolls or crackers.
Additional Comments:
You can use any variety of squash but I find butternut is easiest to core and peel. I mostly use frozen squash and generally need 1/2 of the largest freezer bag(11″ X 11″)
Apples can be any variety but I find that JonaGold are a good choice.
