Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.
[recipe servings=4 time=1 Hour 5 minutes difficulty=easy]
[recipe-ingredients]
1 Large Butternut Squash
1 Garlic Head
1 White Onion, Roughly Chopped Into 1-Inch
Pieces
1 Red Apple, Such As Gala, Diced
1-2 Cups Vegetable Broth
1 15-Ounce Can Full-Fat Coconut Milk
Salt and Pepper, To Taste
Optional Toppings: Sour Cream, Yogurt,
Pumpkin Seeds, Croutons
[/recipe-ingredients]
[recipe-directions]
- Preheat
the oven to 400°F. Line a baking sheet with parchment paper. - Slice
the butternut in half, scoop out the seeds, and place cut-side down on the
prepared baking sheet. - Slice
the top off of the head of garlic. Drizzle with oil and season with salt
and pepper. Wrap with aluminum foil and place on the baking sheet. - Coat
the onion with a drizzle of olive oil, sprinkle with salt and pepper and
place on the baking sheet. - Roast
everything for 30 minutes, until the onion starts to caramelize. Add the
apple to the baking sheet, toss with the juices from the onion, and roast
for another 15-20 minutes, until the squash is very tender and the garlic
is fragrant. - Remove
the garlic from the aluminum foil and let cool. - Scrape
the squash out of the skin and into a blender. Add the onion, apple, broth
(starting with 1 cup), coconut milk, and squeeze the garlic cloves out of
their skin and into the blender. Purée until smooth, starting on low and
moving too high to avoid splashing. Add more broth as necessary to reach
your desired consistency. Season to
taste with salt and pepper. - Reheat
the soup on the stove if you like and serve with your favorite toppings.
[/recipe-directions]
[/recipe]
