Fall and winter are my favorite times to enjoy soup. There is nothing like enjoying a hot bowl of flavorful soup on a cold winter day. This butternut squash soup recipe pairs the seasonal flavors of butternut squash and apple with a hint of summer spices like ginger. On top of this, the recipe is naturally gluten-free, dairy-free, and vegan making it versatile for serving. If you are interested to know what types of produce are seasonal in your area, check out the seasonal food guide website. For another gluten-free and dairy-free recipe that is great year around, check out my flax granola recipe.
Prep Time: 1.5 hrs Cook Time: 20 min Total Time: 2 hrs
(Makes 2-4 servings)
The Recipe
Ingredients:
- 1 small butternut squash
- 1 cup full fat coconut milk (canned)
- 2-3 cups vegetable stock (depending on how liquid-y you like it)
- 1 apple, chopped (any type!)
- 1 small yellow onion, diced
- 1tbsp fresh, finely diced ginger root
- 1tsp ground cloves
- 2 tbsp olive oil
- Salt
Directions:
- Cut the butternut squash lengthwise and remove the seeds with a spoon.
- Lay the butternut squash cut side facing up on a baking sheet lined with parchment paper.
- Poke holes in the butternut squash with a fork.
- Next, brush on 1-2 tbsp of olive oil on the butternut squash until it is well coated.
- Cook for 1-1.5 hrs in the oven at 350F.
- Once cooked, let it cool until it is able to be handled. Then, scrap the squash out of the shell and set it aside.
- Meanwhile (while the squash is cooling), heat 1 tbsp of oil in a large pot.
- Sautee the diced onion, apple, and ginger root until soft.
- Once soft, blend the onion, apple, and ginger root with the butternut squash and 2-3 cups of vegetable stock until smooth.
- Return mixture to the pot on the stove and mix in cloves, salt, and 1 cup of coconut milk.
- Heat until it reaches a low simmer and then serve. Top with a dash of cloves if desired.
Great butternut squash soup to serve by itself or paired with a protein source like baked tofu or chicken breast spiced with rosemary and thyme. Also tasty when paired with pita or flatbread.
Added Tip
To decrease prep time: Dice the butternut squash and then it along with all of the ingredients (minus the coconut milk) to a slow cooker and put on low for 6-8 hours. After which, blend all ingredients. Then, add the blended ingredients to a pot and combine them with the coconut milk. Heat until a low simmer is reached, then serve.
Leave a Reply