Happy first day of Fall! What better way to enter into the new season than with a recipe that will have you licking the bowl. With all the trips to the farmers market, vegetarian recipes are endless. Substitute butter and cream with ghee and coconut milk and boom! Not only vegan but calorie conscious as well.
What You Will Need
1 medium butternut squash, peeled, cored, and cubed
1 green apple, cored and diced
1 onion finely chopped
3 cloves garlic minced
2 tbsp ghee
2 cups vegetable broth
1 tsp cinnamon
1/2 tsp cayenne pepper (use 1/4 if you are sensitive to spice)
1/2 tsp salt
1/4 tsp pepper
1 can coconut milk
Food processor or immersion blender
What To Do!
Saute onions in ghee until brown and some crispiness
Add garlic and saute for 3 to 4 minutes until garlic fragrance fills the kitchen!
Add broth, squash, and all seasonings. Stir and bring to boil.
Once boiling, lower to simmer and cook until squash is tender and soft enough to mush with a fork.
Use immersion blender or food processor to blend until smooth.
Add coconut milk until desired thickness. I used a full can for a smoother soup.
Sprinkle cinnamon, papitas, or any garnish on top and enjoy!
Soup will thicken when cooled. I used a whole 13 ounce can of coconut milk, but if you want a thicker soup use half a can.
Soup will be hot so be careful when blending it!
If you are like me, I only have a small vegetable peeler. I had to cut the ends of the squash off first to peel. The skinnier end was smooth, but the bigger end I ended up using a knife.
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