|4 lbs||Whole butternut squash (about 1 large or 2 medium)|
|2 tbsp||butter or oil|
|1||granny smith apple|
|1/2||medium yellow onion|
|8||fresh sage leaves|
|2 1/2 cups||vegetable or chicken broth|
|1 1/2 cups||water|
|1 1/2 tsp||kosher salt (or to taste)|
|1/4 tsp||black pepper (and more to taste)|
|1 can *||coconut milk|
|1/2 cup||toasted butternut squash / pumpkin seeds|
- Preheat oven to 425 F
- Clean squash. Cut squash in half. Place pieces on foil-lined baking sheet, with cut sides facing up. Brush with 1 tbsp butter or oil. Season with salt and pepper. Roast until tender, about an hour.
- Peel, core, cut the apple. Cook onion, apple, and sage in a dutch oven over medium heat. Add other vegetables if desired; a few carrots and celery stalks will work well. Cook until onions and apples are softened, then set aside until squash is ready.
- Cool squash on a wire rack. When it’s cool enough to work with, scoop flesh out into the dutch oven.
- Add broth, water, salt and pepper. Bring to a boil at medium-high heat, break up the squash, and simmer on medium-low for about 15 minutes.
- Stir in the coconut milk
- Blend with an immersion blender until smooth.
- Taste, add salt and pepper as desired.
Try adding in some curry powder to make give the soup a bit of something extra.
- Alternatively, do as the recipe’s source does and use 1/3 cup heavy cream, increasing water to 2 1/2 cups.