Apple & Butternut Squash Soup
1 butternut squash
1/4 red onion, cut into a couple large pieces
1 green apple, skinned and diced
2 rosemary sprigs, a few sage leaves
2 large shallots or 1/2 yellow onion, diced
~4 cups broth
1 cup coconut milk
1 tbls lemon juice
Himalayan pink salt
2 tbls avocado oil
Preheat oven to 400 degrees. Cut the squash in half lengthwise, scoop out the seeds and guts. Rub the squash with a tsp of oil and sprinkling of salt. Place on a parchment lined sheet pan, cut side down. Tuck the onions and herbs into the cavity of the squash. Roast until you can easily pierce with a knife, about 30 minutes.
–> put the guts in your freezer broth bag and the roast the seeds.
When the squash comes out of the oven, heat remaining oil in a soup pot, add the chopped shallots, sauté lightly. Add in the peeled, diced apple, continue to sauté until everything is soft.
Scoop the roasted squash out of it’s skin, place in a blender with the onions and apples, add broth and carefully blend until uber smooth and creamy. You’ll likely need to do this in batches.
Pour back in the soup pot, stir in the coconut milk and lemon juice. Adjust salt as needed.
Note: Save a small chunk of squash and apple, and a drizzle of coconut milk to decorate the top of the soup. Add a little crushed pecan too.
Hint: tuck onions, rosemary and sage in the cavity of the squash for lovely herb roasted flavor.
