Roasted Butternut Squash Soup with Apple, Coconut and Ginger
—Not On Website, Soup
Ingredients
1 small butternut (2.5 pounds -or 4 cups of cooked butternut)
2 tablespoons coconut oil, or olive oil
2 apples- gala, honey crisp – diced ( unpeeled)
2 large shallots ( or 1/2 an onion)- diced
5 fat garlic cloves – rough chopped
2 teaspoons fresh ginger – rough chopped
2 cups veggie stock or chicken stock
1 1/2– 2 cups water ( or a ¼ –½ cup less for a thicker soup)
1 teaspoon kosher salt
2 teaspoons maple syrup
1 teaspoon apple cider vinegar
pinch cayenne, optional
1/2–1 cup coconut milk (from a can)
Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil)
Directions
Preheat oven to 425F
Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic, and ginger.
Heat coconut oil in a large heavy bottom pot or dutch oven, 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 to med-low. It will smell divine. Turn heat off.
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 onion mixture to the same bowl.
Then, blend in batches with the stock and water, until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste and adjust seasonings. Stir in coconut milk to taste.
To serve, divide among bowls, sprinkle with pumpkin seeds & sumac ( optional).