A rich and hearty version of the classic. The roasted vegetables give the soup a more deep flavor and the seasonings are perfect for fall.
Course Main Course
Keyword butternut, soup, squash
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1small headgarliccut in half, horizontally
1red onioncut into quarters, paper layers and stem removed and discarded
2Gala applespeeled, cored, quartered
1mediumbutternut squashscooped out, cut into quarters vertically
2tbspolive oilextra virgin
2tspground pepperwhite if you have it
114oz cancoconut milk
2cupschicken bone brothor stock
1tsp ground turmeric
1-2pinchesnutmeg1 pinch if fresh ground, 2 if already ground
Roast the vegetables
Preheat the oven to 375. To a sheet pan add the garlic, onion, apples and squash. Drizzle with olive oil, season with salt and pepper and put in the oven for 45-50 minutes until the squash has softened but is not completely cooked through.
Simmer the vegetables
Squeeze the roasted garlic cloves out of the head of garlic. Add the roasted cloves, onion and apples to a pot. Peel the squash and cut into large pieces. Add to the pot.
To the vegetables in the pot add the coconut milk, bone broth (or stock), and all the seasonings. Bring to a simmer and cook for 15 minutes..
Finish the soup
Using an immersion blender, blend the soup until velvety and smooth. If you don't have an immersion blender use a regular blender and work in small batches. Serve warm with a salad, bread, sandwiches, or with nothing at all.