Best Butternut-Apple Soup
Roasted squash, apples, ginger and a hearty vegan broth round out this creamy soup.
- 1 3.5 lb butternut squash, quartered and roasted organic
- 2 medium apples, peeled and cored, sliced organic
- 2 medium yellow onions organic
- 2 tbsp minced ginger organic
- 4 tbsp olive oil, divided extra virgin
- 1/2 tsp cinnamon scant
- 1/2 tsp ground cloves scant
- 1 tsp salt plus more for seasoning scant
- 1/2 tsp black pepper plus more for seasoning scant, fresh ground
- 6-8 cups broth Magic Mineral, veggie or chicken
- 2/3 cup coconut milk, whisked to blend organic
- fresh basil, chives or other herb for garnish
- splash balsamic or apple cider vinegar
- Set the oven to 425 degrees.
- With a sharp knife, cut both ends off the squash and quarter it. Drizzle half the olive oil (2 tbsp) on the squash, season with salt and pepper, roast cut-side down for 55 minutes or until nice and soft and caramelized on the bottom. When it's done, remove from the oven and let cool until you can hold it in your hand.
- Meanwhile, in a big pan over medium heat, cook the onions in olive oil until caramelized. 12-14 minutes, add s&p to layer the flavor. Scoop the cooled squash away from the skin and add to the pan along with apple. Cook 8 - 10 minutes.
- Stir in the ginger, cinnamon, clove, salt and pepper, stir. Add the broth to cover and bring to a boil. If your broth doesn't cover, add water. Once it boils, reduce the heat and stir in the coconut milk.
- Using an immersion blender, pulse and blend until the cooling soup is very creamy (or carefully transfer to a blender and puree in batches). Top each serving with snipped herbs.