Butternut Squash, Green Apple, and Coconut Milk Soup
A perfect blend of cozy and bright, this soup combines the earthy sweetness of butternut squash with tart green apple and the creaminess of coconut milk. It’s naturally dairy-free, layered with spice, and easy enough for a weeknight dinner — yet elegant enough to serve at your next gathering.
Ingredients (serves 4–6):
• 2 tbsp olive oil or coconut oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 large butternut squash (about 3 lbs), peeled, seeded and cubed
• 2 tart green apples, peeled, cored and chopped
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp ground cumin
• 1⁄2 tsp ground coriander
• 1⁄4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Juice of 1⁄2 lime
• Fresh cilantro, pumpkin seeds or toasted coconut flakes, for garnish
• 2 tbsp olive oil or coconut oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 large butternut squash (about 3 lbs), peeled, seeded and cubed
• 2 tart green apples, peeled, cored and chopped
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp ground cumin
• 1⁄2 tsp ground coriander
• 1⁄4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Juice of 1⁄2 lime
• Fresh cilantro, pumpkin seeds or toasted coconut flakes, for garnish
Instructions:
- In a large pot, heat oil over medium. Sauté onion until translucent, about 5 minutes. Add garlic and ginger; cook 1 to 2 minutes.
- Stir in squash, apples, cumin, coriander and cayenne. Cook 2 to 3 minutes to toast the spices.
- Pour in broth. Bring to a boil, then reduce heat and simmer, covered, for 25 to 30 minutes, or until tender.
- Remove from heat and blend until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk and lime juice. Warm gently over low heat without boiling. Season to taste.
- Serve garnished with herbs, seeds or toasted coconut.
Pro tip: Roast the squash at 400°F for 30 minutes beforehand for a deeper flavor.