Recipe: Butternut squash soup
In the fall and winter months, there isn’t anything much better than a creamy, warm, delicious soup.
The sweet apple, combined with savory onion and creamy butternut squash, round out this crowd-pleasing dish, which puts the season’s harvest on center stage.
The best thing about this recipe is that it is versatile! It’s great for a weeknight meal paired with a salad, or the perfect addition to a holiday event. It tastes delicious when made ahead. Enjoy!
Butternut squash soup
3 tablespoons ghee (clarified butter)
1 onion, chopped
3 Gala apples, peeled and chopped
3 pounds butternut squash, peeled and cubed
1-inch ginger root piece, peeled and thinly sliced
32 ounces packaged chicken broth
1 cup apple cider (no sugar added)
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup canned coconut milk
Melt ghee in 5-quart pot over medium-high heat. Stir in onion and apples. Cook for five minutes or until onions are translucent. Add squash, ginger, broth, cider, cayenne, cinnamon, salt and pepper. Bring pot to boil. Reduce heat, cover and simmer for 20–25 minutes (or until squash is soft).
Remove from heat. If using an immersion blender, food processor or high-powered blender, let cool for five minutes. If using a standard blender, let cool completely before processing. Process soup in batches until smooth. Return to pot when finished. Stir in 1 cup canned coconut milk. Reheat on stove top if needed.
Recipe courtesy Alex Molleston-Luke
About The Author
Chelsey Lindahl, RD, CD, is a wellness dietitian at the MultiCare Center for Healthy Living & Health Equity, which helps educate children and families in Pierce County about healthy lifestyle choices through programs such as “Ready, Set, Go! 5210.” If you have questions, call Chelsey at 253-301-5095 or email [email protected].More stories by this author