Butternut Squash Soup
author/source: Jamie Swartz
Prep time: 10 MINUTES
Cook time: 50 MINUTES
Total time: 1 HOUR
- 1 large butternut squash, peeled and cubed or you can buy them pre-cut at the grocery store
- 1 tbsp olive oil
- Salt & pepper
- 1 large shallot, diced
- 2 cloves of garlic, minced
- 1 red apple, peeled, cored, diced
- 3 cups of chicken or vegetable stock
- 1/2 cup of coconut milk
- 1 tsp paprika
- 1/2 tbsp cumin
- 1 tsp of minced fresh ginger
- 4-5 sprigs of fresh thyme, leaves only
- juice from 1/2 lime
- Preheat your oven to 400 degrees. In a large mixing bowl, add your cubed butternut squash along with olive oil and salt. Mix together to make sure all the squash is coated in oil.
- Transfer squash to a large sheet pan and roast for 20-25 minutes or until squash is soft and tender.
- When there's about 5 minutes left on the squash, in a large dutch oven or soup pot, heat 1 tbsp of olive oil over low-medium heat. Add the shallots. Sprinkle 1/4 tsp of salt to let them sweat. Cook for about 2 minutes
- Add the garlic. Cook for another minute or until golden. Don't let it burn.
- Once your squash is ready, remove from oven and transfer to dutch oven/soup pot.
- Add apple, stock of choice, coconut milk, paprika, cumin, ginger, thyme, lime juice.
- Let ingredients simmer for 20 minutes on low heat.
- Let soup cool and transfer to a blender. Blend until smooth
- Garnish with toppings of choice.