Butternut Squash Soup With Red Onion-Apple Topping Recipe

Name: Butternut Squash Soup With Red Onion-Apple Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 2 lbs butternut squash, cubed (about 1 1/2 inch cubes); 3 medium carrots, chopped (same size as the squash); 1 medium yellow onion (Chopped large same as squash and carrot); 2 -3 tablespoons olive oil; 1/4 - 1/2 teaspoon salt; 1 teaspoon pepper; 1 stalk celery, chopped or 1/2 teaspoon celery seed; 2 cups water; 2 garlic cloves, minced; 1 teaspoon marjoram; 1/2 teaspoon rubbed sage; 1/4 teaspoon allspice; 1 (13 1/2 ounce) can coconut milk; 1/2 cup milk; Topping; 1 apple, peeled and cubed (any that can be used for baking); 1 large red onion, chopped

Servings: persons

Soup
2 lbs butternut squash, cubed (about 1 1/2 inch cubes)
3 medium carrots, chopped (same size as the squash)
1 medium yellow onion (Chopped large same as squash and carrot)
2 -3 tablespoons olive oil
1/4 - 1/2 teaspoon salt
1 teaspoon pepper
1 stalk celery, chopped or 1/2 teaspoon celery seed
2 cups water
2 garlic cloves, minced
1 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 teaspoon allspice
1 (13 1/2 ounce) can coconut milk
1/2 cup milk
Topping
1 apple, peeled and cubed (any that can be used for baking)
1 large red onion, chopped

1
Preheat oven to 375u00b0F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
2
Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
3
Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
4
Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
5
Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
6
Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
7
To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.

2237

kcal

Calories

235

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 18 ingredients. The key ingredients include: Soup, 2 lbs butternut squash, cubed (about 1 1/2 inch cubes), 3 medium carrots, chopped (same size as the squash), 1 medium yellow onion (Chopped large same as squash and carrot), and more.

Yes, Butternut Squash Soup With Red Onion-Apple Topping 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 Red Onion-Apple Topping

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