Butternut Squash Apple Soup
Equipment
- 1 Oven
Ingredients
- The soup
- 1 medium Butternut Squash
- 1 T coconut oil
- 1/4 tsp garam masala
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/2 T coconut sugar
- 1/3 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 garlic bulb
- 1-1/2 T olive oil
- 1 medium yellow onion chopped
- 1 tsp sea salt
- 3/4 T coconut oil
- 1/2 large sweet potato peeled & chopped
- 1 sweet apple chopped (Fuji, Gala, Pink Lady, Braeburn)
- 3/4 tsp apple cider vinegar
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 5 cups basic soup stock
- Apple Reduction
- 1-1/2 cups unfiltered organic apple juice
- Chipotle Apple Reduction
- 1 T blended chipotle peppers in adobo sauce blend contents of a can of chipotles with the sauce, and pull 1T from there
- 1-2 tsp ancho chili powder
- 1/2 cup apple reduction above
- Coconut Sour Cream
- 7 oz. organic coconut milk I like full fat, [url href=”https://www.edwardandsons.com/native_shop_coconut.itml” target=”_blank”]Native Forest[/url] brand
- 1/2 T lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 T organic tahini roasted (I like the [url href=”https://www.adzingafood.com/kerala-organic-gluten-free-sesame-tahini/” target=”_blank”]Kerala[/url] brand)
- ¼ tsp sea salt
- 3/4 tsp brown rice syrup
- 1 T plain coconut yogurt (I like the [url href=”https://www.sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-greek-cultured-coconut-milk” target=”_blank” title=”So Delicious Greek Coconut Yogurt”]So Delicious[/url] brand)
- Roasted Squash Seeds
- 1/2 cup squash seeds reserved from squash or 1/2 cup raw pumpkin seeds if the squash didn’t have enough
- 1/2 tsp coconut oil
- 1/4 tsp salt
- 1/4 tsp smoked paprika
Instructions
The soup
- Preheat Oven to 400-degrees
- In a small bowl, mix together spices (garam masala, smoked paprika, cinnamon, coconut sugar, salt & pepper) and set aside.
- With a large knife, cut off the stalk and bottom of the squash. Cut squash in half, lengthwise. With a spoon, scoop out seeds and set aside.
- On a baking dish with at least a ½ inch lip, place squash face up. Rub coconut oil evenly on both halves. Then sprinkle the spice mixture on both sides of the squash.
- Fill the pan with about ½ inch of water.
- Bake for 20-25 minutes.
- Carefully turn the squash in the water, then bake another 20-25 minutes, until soft.
- Set aside to cool.
- Simultaneously, slice top off garlic bulb to expose cloves. Place in aluminum foil and fold foil to form a small bowl.
- Pour 3T olive oil over top of exposed garlic then fold foil at top to create a sealed packet.
- Set garlic in a small oven-proof bown and bake simultaneously with the squash for 40 minutes. When done, let the garlic cool.
- Meanwhile, in a large soup pot, heat coconut oil on medium-high. Add onions and salt, and sauté until onions are translucent.
- Add chopped sweet potato, apple, cider vinegar, cayenne, and black pepper. Cook another 3-5 minutes.
- Add stock and bring to a boil, then reduce heat to a simmer.
- When squash is cool enough to handle, remove skin with a knife and discard. Roughly chop the squash. Add squash and water to soup.
- Add the oil.
- And ensuring the roasted garlic has cooled, squeeze it from its skin and add it to the soup.
- Simmer about 10 minutes, until sweet potato is soft.
- In a high speed blender, puree soup until smooth. (You will have to do this in batches.)
Apple Reduction
- Pour juice into a small pot and bring to a boil over medium-high heat.
- Reduce heat and simmer for 40 minutes, until juice has reduces down to 1 cup. (It’s supposed to get syrupy but mine never does, so don’t worry if it’s just reduced. Try putting a lid on for a bit and see how that works.)
- Remove from heat and cool.
Chipotle Apple Reduction
- I like to take the ingredients, put them in a jar and shake it up. You can also just whisk them in a bowl. This will keep indefinitely in the refrigerator.
Coconut Sour Cream
- In a food processor, blend all ingredients until smooth.
- Refrigerate overnight to thicken.
Roasted Squash Seeds
- Preheat oven to 350 degrees
- In a small bowl, coat seeds with coconut oil, salt and paprika.
- Spread seeds evenly on a small baking pan and bake for 10 minutes.
- Stir and turn seeds and bake for another 3-5 minutes, until dry and slightly golden.