One of the many things I love about the cooler weather is the change in vegetables. I really love the earthiness from the root vegetables and winter squashes that are making their appearance in the market.
One of my favorites is butternut squash. I think that may be because it is so versatile. I’ve roasted it, pureed it, and frozen it for use later in the winter. It’s made appearances in pies, soups, stews, and plain as a side dish. It can be sweet or it can be savory.
This particular soup is a favorite in my house. I think it is because it is creamy without being heavy, and the sweetness comes solely from the squash and the apples.
- Roast 2 large butternut squashes (375° for about 45 minutes)
- 2 tbsp grapeseed or olive oil
- 1 onion, diced
- 4 stems celery, diced
- 1 1/2 cups apple cider
- 6 cups vegetable broth
- 2 cups coconut milk (not light)
- 1 tsp salt
- 1/4 tsp pepper
- Drizzle oil in a large pot. Add onion and celery. Cook over medium heat until onion is translucent, about 5 minutes. Add apple cider and vegetable broth. Scoop roasted butternut squash into the pot. Heat through. Using an immersion blender, blend soup until creamy. Alternately, process in small batches in a blender until creamy; add back to pot. Add coconut milk, salt, and pepper.
- Serve. Enjoy. 8-10 main dish servings.
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