Description
Hearty butternut squash and apple soup showcases seasonal ingredients from British kitchens. Creamy textures and warming spices invite comfort during chilly autumn days, drawing you closer to delightful home cooking.
Ingredients
Scale
- 1 small butternut squash (about 5–6 cups/800 g), peeled and diced
- 3 cups (710 ml) vegetable broth
- 1 13.5 oz (400 ml) can full-fat coconut milk
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 1 tbsp (15 ml) olive oil
- ½ tbsp (7.5 ml) fresh rosemary, chopped (or 1 tsp/5 ml dried)
- 1 tsp (5 ml) fresh sage, finely chopped (or ½ tsp/2.5 ml dried)
- Salt
- Black pepper
Instructions
- Sauté Aromatics: Heat oil in a large Dutch oven over medium-high heat. Combine diced apple and onion, cooking until onions become translucent and emit a fragrant aroma, about 3-4 minutes.
- Infuse Herbs: Introduce sage, rosemary, garlic, and salt to the sautéed mixture. Allow herbs to release their essential oils, intensifying the soup’s flavor profile for 1-2 minutes.
- Simmer Base: Add butternut squash, coconut milk, and vegetable broth to the pot. Bring the liquid to a vigorous boil, ensuring all ingredients are thoroughly integrated.
- Tenderize Squash: Reduce heat to medium-low, letting the mixture simmer uncovered. Cook until butternut squash becomes fork-tender and easily mashed, approximately 10-12 minutes.
- Blend and Finish: Transfer the soup to a blender or use an immersion blender to create a silky-smooth consistency. Carefully puree until the soup reaches a creamy, velvety texture. Adjust seasoning with salt and pepper to taste. Optional: Garnish with a coconut cream drizzle or toasted pumpkin seeds before serving.
Notes
- Maximize Flavor Intensity: Sauté apples and onions until they release their natural sugars, creating a deeper, more complex base for the soup.
- Herb Technique: Briefly cook fresh herbs to unlock their aromatic oils, intensifying the overall flavor profile of the dish.
- Blending Secrets: Use an immersion blender for easier cleanup, or remove blender’s center cap to prevent pressure buildup when pureeing hot soup.
- Texture Tip: Simmer squash just until fork-tender to maintain its natural sweetness and prevent overcooking, which can make the soup watery.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg