Sweet, creamy, and filling without being heavy, this soup will warm you up in no time after a glorious day spent leaf peeping and apple picking.
photographed, prepared, and styled by CARLA WITT FORD
Apple Butternut Soup
Sweet, creamy, and filling without being heavy, this soup will warm you up in no time after a glorious day spent leaf peeping and apple picking.
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 2- to 3-pound butternut squash peeled, seeded, and cut into 1-inch chunks
- Kosher salt
- 6 cups coconut milk
- 2 Granny Smith apples peeled and chopped, plus slices for serving
- 2 tablespoons brown sugar
Instructions
- Add 1 tablespoon of olive oil to a large pot and heat over medium-high heat. Add half the squash and 1 teaspoon of salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes.
- Transfer squash to a bowl. Add the remaining olive oil and uncooked squash to the pot with another teaspoon of salt. Cook, stirring occasionally, and add a little water to deglaze pan. Cook for about 4 minutes.
- Add the rest of the cooked squash back to the pot. Add coconut milk and apples, and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes.
- Transfer squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine.
- Add brown sugar, then season to taste.
- Serve the soup topped with apple slices and drizzles of olive oil.
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