Tuesday, December 4, 2012

Butternut Squash and Apple Soup

The biggest selling point of this soup recipe is not only amazing flavor, but only 6 ingredients not counting the pantry staples (oil and S&P).  The addition of potato lends a velvety consistency and the apple brings some sass to the party (tip: you can also use 1/4-1/2 cup of unsweetened applesauce). Splurge and add the coconut milk for the creaminess.  It's worth it. 

And here's the video of me making the soup.



1 Tbsp vegetable oil
1 medium onion, diced
1 pound cubed butternut squash (about 2-3 cups)
2 red potatoes, peeled and cubed
1 medium apple, cored, peeled and diced
1-32oz. carton vegetable broth
Salt and pepper to taste
1/2 cup light coconut milk (optional)


Heat oil in a large saucepan over medium heat.  Add onion with pinch of salt and cook until translucent (about 3-5 minutes).

Add squash, potatoes, apple, and vegetable broth.  Bring to a boil, reduce heat to low and simmer until squash and potatoes are tender.  About 20-25 minutes. Tip: cut your squash and potatoes the same size so they will be done in the same time.

Let the soup cool for about 10 minutes, then transfer to a blender or food processor and puree.  Return to the pot and stir in coconut milk, if using.

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