Roasted Butternut Squash Soup

 

 

 

Roasted Butternut Squash Soup

 

 

2 pounds Butternut Squash, peeled and cubed (remove seeds and fibers)

1 Gala Apples, cored, peeled and cubed

2 garlic cloves, minced

2 cups Vegetable Broth

1 1/2 Tablespoons Curry Powder

1/8 teaspoon cayenne pepper (optional)

1/8 teaspoon red pepper flake (optional)

1 teaspoon Tumeric

1/8 teaspoon black pepper

1/2 teaspoons Kosher salt

1 cup coconut milk (substitute 1 can evaporated milk or 1 cup heavy whipping cream)**

 

 

GARNISH

 

Roasted Pumpkin Seeds (place pumpkin seeds in dry skillet and toast for 7 minutes on medium heat)

 

Let's get cooking-

 

Roasted method

 

Preheat oven to 450°F

 

Place squash, apple, and garlic on aluminum foil lined rimmed baking sheet.  Sprinkle the seasonings then toss to make sure every cube is covered with spice. Roast for 20 minutes. Tip: smaller cubes = faster roasting time. Place the tender fruit in the blender, add a ladle of broth, purée. Keep adding broth until desired consistency is reached. Then drizzle in the coconut milk and purée. Ladle into bowls. Garnish with roasted pumpkin seeds.

 

Slow cooker method

 

Place all the ingredients (with exception of coconut milk) in the slow cooker. Cover with lid. Cook on high for 4 hours or until all the ingredients are very soft. Transfer the soup to a blender or food processor and Purée. Add the hot soup and  Purée a ladle at a time. 

Safety first: If using a blender, place a clean towel over the lid and hold it while Puréeing to prevent the hot mixture from burning and exploding out of the blender.

 

Drizzle in coconut milk to desired soup thickness. Ladle up in bowls and garnish with pumpkin seeds. 

 

Serves 4 to 6 people. This recipe can be doubled to serve a larger crowd.

 

Enjoy! 

 

**Add more or omit. It's still delicious.

 

Tip: An immersion blender could be used also.  *Caution: Remember hot soup will expand.

 

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