Butternut Squash Soup With Red Onion-Apple Topping

Submitted by TheRushinChef

"I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Yields: 6 bowls
• Serves: 6

ingredients

• Soup

• 2 lbs butternut squash, cubed (about 1 1/2 inch cubes)
• 3 medium carrots, chopped (same size as the squash)
• 1 medium yellow onion (Chopped large same as squash and carrot)
• 2 -3 tablespoons olive oil
• 1⁄4 - 1⁄2 teaspoon salt
• 1 teaspoon pepper
• 1 stalk celery, chopped or 1/2 teaspoon celery seed
• 2 cups water
• 2 garlic cloves, minced
• 1 teaspoon marjoram
• 1⁄2 teaspoon rubbed sage
• 1⁄4 teaspoon allspice
• 1 (13 1/2 ounce) can coconut milk
• 1⁄2 cup milk

• Topping

• 1 apple, peeled and cubed (any that can be used for baking)
• 1 large red onion, chopped

directions

1. 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.
2. 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.
3. 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.
4. Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
5. Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
6. 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.
7. 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.