Butternut Squash Soup With Apple-Onion Topping (Vegan) Recipe

Name: Butternut Squash Soup With Apple-Onion Topping (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 cups butternut squash, cubed (about 1 1/2 inch cubes); 1 medium carrot, chopped; 1 medium yellow onion (1/2 chopped and 1/2 sliced); 2 stalks celery, chopped; 2 garlic cloves, minced; 1 medium potato, peeled and cubed; 2 teaspoons marjoram; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 2 bay leaves; 1 teaspoon rubbed sage; 2 water; 1 cup water; 1 cup coconut milk; 1 small tart apple, peeled and cubed (about 1/2 inch cubes); 1 yellow bell pepper, sliced; cooking spray

Servings: persons

4 -5 cups butternut squash, cubed (about 1 1/2 inch cubes)
1 medium carrot, chopped
1 medium yellow onion (1/2 chopped and 1/2 sliced)
2 stalks celery, chopped
2 garlic cloves, minced
1 medium potato, peeled and cubed
2 teaspoons marjoram
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 bay leaves
1 teaspoon rubbed sage
2 water
1 cup water
1 cup coconut milk
1 small tart apple, peeled and cubed (about 1/2 inch cubes)
1 yellow bell pepper, sliced
cooking spray

1
Preheat oven to 375F and spray a baking sheet with oil; spread squash onto sheet and spray again to lightly cover surface of squash.
2
Roast for 20-30 minutes, until tender.
3
Place carrot, celery, garlic, potato and the chopped half of the onion in a large pot with 2 cups water, herbs, and salt; stew over medium-low heat to create stock, about 30 minutes.
4
Remove squash from oven and stock from heat (remove bay leaves) and allow to cool while preparing Topping.
5
Topping: Heat olive oil in a large skillet over medium heat.
6
Add apple, bell pepper, and sliced half of the onion and saute for 5 minutes; reduce heat to low and allow to caramelize, stirring occasionally, about 10 minutes.
7
Set aside.
8
Combine 1/2 of cooled squash with stock, including vegetables, in a blender or food processor until smooth; pour into a large bowl as a holding place.
9
Now blend remaining squash with coconut milk until smooth.
10
(If there is not enough liquid to blend smoothly, add more water.)
11
Then pour both mixtures back into the large pot.
12
Stir well and simmer on low for 10-15 minutes.
13
To serve, pour into bowls and top with a spoonful of Apple-Onion Topping.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 -5 cups butternut squash, cubed (about 1 1/2 inch cubes), 1 medium carrot, chopped, 1 medium yellow onion (1/2 chopped and 1/2 sliced), 2 stalks celery, chopped, and more.

Yes, Butternut Squash Soup With Apple-Onion Topping (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Apple-Onion Topping (Vegan)

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