Butternut Apple Coconut Soup with Roasted Butternut Seeds
Fall means apples in everything! Paired with butternut squash, coconut milk, & crunchy roasted seeds, this is just what we need to ease into chilly weather.
Servings: 4 large bowls
Calories: 313kcal
Ingredients
- 2 T. coconut oil or olive oil
- 2.5 lb. butternut squash peeled & roughly chopped, seeds set aside
- 2 large baking apples cored & roughly chopped
- 1 large yellow onion
- 3 cloves garlic minced
- 1 in. fresh ginger peeled & grated
- 14 oz. coconut milk
- 1 1/2 cups vegetable broth
- 1 t. cumin
- 1/2 t. salt
- 1 t. olive oil
- 1/2 t. chile lime seasoning or 1/4 t. cumin + 1/4 t. salt
- 1/4 cup coconut milk for topping (optional)
Instructions
- Preheat oven to 300°.
- Heat coconut oil in a large pot over medium-high heat.
- Add butternut squash, apples, onion, garlic, and ginger. Cook, stirring occasionally, until onions are translucent.
- Stir in coconut milk, broth, cumin, and salt. Bring to a simmer and cover. Cook until squash is soft, about 15-20 minutes.
- While soup is cooking, roast the butternut seeds: Rinse seeds and pat dry. Toss with olive oil & seasoning and spread in a single layer across a baking sheet. Roast at 300° until seeds are golden brown, 15-20 minutes.
- Blend soup until smooth & creamy in the pot using an immersion blender, or carefully transfer to a countertop blender and blend in batches.
- Serve hot topped with roasted butternut seeds and a swirl of coconut milk.