Butternut Squash Apple Soup

2 TBSP Patricia & Paul Hojiblanca EVOO
½ medium yellow onion, peeled and diced
2-inch piece fresh ginger, peeled and minced
2 tsp coarse salt
1 tsp ground nutmeg
¼ tsp ground black pepper
¼ tsp cayenne pepper
6 cups cubed butternut squash (from about 1
medium squash)
2 medium apples, cubed, skins on
3 cups unsalted vegetable or chicken stock
½ cup canned full fat coconut milk
1 ½ TBSP Patricia & Paul traditional balsamic
3 TBSP maple syrup
Heat evoo to medium in a stock pot or Dutch
oven. Add onion and sauté 4-5 minutes. Stir in
ginger, salt, nutmeg, black pepper and cayenne.
Add cubed butternut squash and apples.
Add stock and bring to a simmer for about
15-20 minutes, stirring occasionally, until vegetables are very soft. Use an immersion blender
to puree soup until very smooth. Stir in coconut
milk, balsamic vinegar and maple syrup. Taste
and adjust seasoning, if necessary

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