Butternut Squash & Apple Soup

Warm, comforting, and naturally sweet, this creamy soup pairs roasted squash with ripe apples, coconut milk, and cozy spices for a nourishing blend of satisfying, seasonal flavors.

⁠INGREDIENTS   ⁠ ⁠1 tablespoon olive oil ⁠1/2 large yellow onion, diced ⁠2 teaspoons garlic, minced ⁠2-1/2 pounds butternut squash, peeled, seeded & cubed ⁠1 red apple, peeled, cored & diced ⁠1/2 teaspoon ground cinnamon ⁠1/4 teaspoon ground nutmeg ⁠1/4 teaspoon ground coriander ⁠1/2 teaspoon salt ⁠1/8 teaspoon black pepper ⁠3 cups vegetable stock ⁠1/2 cup lite coconut milk ⁠1/2 tablespoon lemon juice ⁠1 teaspoon of maple syrup (optional) ⁠ ⁠⁠⁠⁠⁠INSTRUCTIONS  

1. Heat olive oil in a large stockpot over medium heat. Add onion and cook for 5–7 minutes until soft. Add garlic and cook for another minute.

2. Add butternut squash and diced apples. Stir in cinnamon, nutmeg, coriander, salt, and pepper.

3. Add vegetable stock and bring to a simmer. Cover and cook for 20–25 minutes, or until the squash is completely tender.

4. Remove from heat and blend until smooth using an immersion blender or high-speed blender.

5. Return to low heat and stir in coconut milk. Add lemon juice and taste for seasoning. If the apples aren't providing enough sweetness, add 1 teaspoon of maple syrup.

⁠NOTES 

1. Some nice finishing garnishes for this soup include toasted pumpkin seeds, fresh thyme, a drizzle of coconut milk, or a drizzle of olive oil.  

2. Nutrition may vary depending on ingredients used.