Butternut Squash Soup With Red Onion-Apple Topping

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!