Butternut Squash and Apple Soup

butternut soup.jpg

A universal fall favorite is Butternut Squash Soup, and this version is the one we like best.  Our prepped and ready frozen Butternut Squash Chunks makes it possible to have the soup on your table in less than 30 min.!

Serves: 4 Cooking time: approx. 25 min.

Ingredients

  • 1 tablespoon vegetable oil or butter 

  • 1 small yellow onion, diced

  • 2–3 cloves of garlic, minced

  • 1 Granny Smith apple, diced 

  • 1/2 tablespoon chopped fresh rosemary (or ¼ teaspoon dried)

  • 1 teaspoon finely chopped fresh sage (or 1/8 teaspoon dried)

  • 5–6 cups/800 g of Pinwheel Frozen Butternut Squash Chunks

  • 4 cups chicken broth

  • one 13.5 ounce can light coconut milk or 1.5 cups of half & half cream or milk of choice

  • Salt and black pepper, to taste

  • Optional: pumpkin seeds or croutons

Instructions

- Bring a large soup pot to medium heat and add the vegetable oil/butter. Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes

- Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash and broth.

- Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed.

- Add the coconut milk or cream/milk to the pot and heat at medium-low, just until the soup is heated through (don’t let it come to a boil or the cream will separate.) Top with more of the fresh herbs or croutons or pumpkin seeds, if desired. 

recipesAnjali Guptabutternut squash, soupComment