Whole Food Plant-Based Lifestyle
Roast Butternut Squash and Apple Soup
1 medium size butternut squash
2 honeycrisp apples
½ sweet onion, diced
3 cloves of garlic chopped
1 tbsp fresh ginger, roughly chopped
1 tsp cumin
1 tsp salt
2 cups of vegetable stock
2 cups of water
2 tsp honey or maple syrup
1 can of coconut milk, full fat
1 tbsp dried or fresh rosemary
Cut butternut squash in ½, remove the seeds and set face down in a greased glass roasting pan. Cut apples in quarters, remove core and add to the glass roasting pan with the squash. Roast at 425 for 30 minutes or until you can easily put a knife through the squash and the apples are tender.
While squash and apples are roasting, saute onion, garlic and ginger in a soup pot until fragrant.
When squash and apples are done roasting, scoop meat out of squash and place in a soup pot along with apples, add cumin, sweetener, broth and water (less water if you’d like thicker soup). Cook on medium heat for 15-20 minutes at a gentle boil.
Use an immersion blender or put soup into a Vitamix and blend until smooth. Return to the soup pot, turn off the heat and add the can of coconut milk. Mix, top with a bit of fresh or dried rosemary.
This soup freezes well, so feel free to make a double batch and save for another day.
