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.
Butternut Apple Coconut Soup with Roasted Butternut Seeds
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Soups & Stews
Cuisine: American
Servings: 4 large bowls
Calories: 313 kcal
Recipe: Mountain Cravings
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
  1. Preheat oven to 300°.

  2. Heat coconut oil in a large pot over medium-high heat.

  3. Add butternut squash, apples, onion, garlic, and ginger. Cook, stirring occasionally, until onions are translucent.

  4. Stir in coconut milk, broth, cumin, and salt. Bring to a simmer and cover. Cook until squash is soft, about 15-20 minutes.

  5. 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.

  6. Blend soup until smooth & creamy in the pot using an immersion blender, or carefully transfer to a countertop blender and blend in batches.

  7. Serve hot topped with roasted butternut seeds and a swirl of coconut milk.