Butternut Squash Soup With Red Onion-Apple Topping

READY IN: 1hr 30mins
YIELD: 6 bowls




  • Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
  • Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
  • Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
  • Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
  • Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
  • Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
  • To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.