Nothing says winter like a comforting bowl of steaming soup. Roasting the squash before adding it to the soup deepens the flavor and adds notes of caramelization, creating a fragrant, delicious dish.
1 large butternut squash (about 3 lbs.), peeled, seeded and diced into ½-inch cubes
4 tablespoons extra virgin olive oil
Salt and pepper to taste
1 large sweet onion, thinly sliced
2 ½ teaspoons fresh sage, chopped
3 large tart apples (such as Granny Smith), peeled, cored and chopped into ½-inch pieces
3 (13.5oz) cans coconut milk
1 ½ cups vegetable broth
- Preheat oven to 375° F
- In a mixing bowl, toss squash with 2 tablespoons oil and salt and pepper
- Spread squash on a baking sheet and bake for about 20-25 minutes, until softened
- Place a large soup pot over medium-high heat and heat the remaining 2 tablespoons oil until almost smoking
- Add onions to pot and sauté until lightly browned and near caramelization)
- Add sage to onions, stirring until fragrant
- Add apples, coconut milk and vegetable broth to pan
- Let soup come to rolling simmer on medium heat
- Transfer roasted squash to pot and simmer for 5-10 minutes
- Using an immersion blender or a regular blender*, blend the soup together for 3 minutes until very smooth
- Adjust salt and pepper to taste. Ladle soup into bowls, serve as is or top with toasted bread, herb oil or toasted pepitas.
*Blending hot food in a blender can be dangerous. Pressure builds inside the blender and can cause the lid of the blender to blow off, sending hot soup everywhere! To prevent this, fill the blender only halfway. Remove the center cap of the blender lid and cover lid with a folded towel. Hold the towel in place while blending.