Butternut Squash Apple Soup

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And the fall recipes are in full swing…

1 butternut squash, halved and seeded

1 apple, cored and chopped

1 cup chopped carrot

2 celery ribs, chopped

3 cups vegetable broth

1/2 cup yellow onion, chopped

1/2 cup red onion, chopped

1/2 cup water

1/2 cup coconut milk

2 tbsp olive oil

1/2 tsp sea salt

Dash black pepper

  • Preheat oven to 400 degrees
  • Place squash halves, face up and roast for 20 minutes
  • Meanwhile, in a large saucepan, cook butter oven medium heat until melted
  • Add carrots, onions and celery and cook for an additional 5 minutes
  • When squash is done, peel and chop then add to vegetables in saucepan along with apples, water and vegetable broth
  • Bring to a boil, then reduce to low/medium heat and simmer, covered, for 30 minutes
  • After 30 minutes, add soup to blender and pulse until thick and creamy
  • Return to saucepan, add coconut milk and cook for 5 more minutes on medium heat

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One response »

  1. Pingback: Butternut Squash, Tomato & Corn Soup « The Vegetarian Pact's Blog

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