Ingredients
Produce
- 1 medium butternut squash, peeled and cubed
- 1 apple, peeled and chopped
- 1 small onion, chopped
Pantry
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp chili flakes or cayenne
- Salt and pepper, to taste
Dairy & Alternatives
- ½ cup coconut milk (optional for creaminess)
Instructions
- Roast the squash and apple: Preheat your oven to 400 °F (200 °C). Toss the cubed butternut squash and chopped apple with olive oil and a pinch of salt on a baking sheet. Roast them for 25 minutes until tender and lightly caramelized.
- Sauté the onion: While the squash and apple are roasting, heat a pot over medium heat. Add a little olive oil if needed and sauté the chopped onion until translucent and softened, about 5 minutes.
- Combine and simmer: Add the roasted butternut squash, apple, vegetable broth, and chili flakes to the pot with the sautéed onion. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors.
- Blend the soup: Carefully transfer the soup to a blender or use an immersion blender and blend until smooth and silky.
- Finish and season: Stir in the coconut milk for extra creaminess, if using. Taste and adjust seasoning with salt, pepper, or additional chili flakes as desired.
Notes
- Add fresh grated ginger for extra warmth and complexity.
- Top the soup with toasted pumpkin seeds for a crunchy texture or a swirl of yogurt for creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup / Dinner
- Method: Roasting, Blending, Simmering
- Cuisine: Fusion / Fall
- Diet: Vegan
