DirectionsStep1Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.Step2Cut the butternut squash in half lengthwise and scoop out the seeds.Step3Drizzle about 1 1⁄2 tablespoons of olive oil over the flesh of the cut butternut squash and season with salt and pepper.Step4Place the butternut squash cut side down on the prepared baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Remove from the oven and set aside to cool.Step5Once the squash has cooled enough that you can handle it, carefully peel the skin from the flesh and discard.Step6Heat the remaining tablespoon of olive oil in a large dutch oven or stockpot over medium heat.Step7Add the diced onion and diced apple and saute, stirring frequently, until they soften and turn translucent, around 6 to 8 minutes.Step8Add the minced garlic and cook, stirring frequently, for an additional 1 to 2 minutes, or until the garlic is fragrant.Step9Stir in the roasted butternut squash, coconut milk, 3 cups chicken broth, sage, thyme and cayenne (if using).Step10Allow the mixture to come to a simmer over medium heat, then reduce the heat to low, cover and simmer for 15 more minutes, stirring occasionally.Step11Use an immersion blender to puree the soup to your desired consistency or carefully transfer the soup, in batches, to a heat resistant blender to blend.Step12If the soup is too thick, add additional broth as needed. Check for seasonings, season with additional salt and pepper if needed.Step13Serve and enjoy with your favorite toppingsIngredientsIngredients2 Medium Butternut Squash (about 4 pounds)2 ½ tablespoonsExtra Virgin Olive Oil (divided)1 teaspoonKosher Salt½ teaspoonBlack Pepper (freshly ground)1 Medium Yellow Onion (diced)3 Medium Granny Smith Apples (peeled and diced, Fuji or Honeycrisp are good alternatives)3 clovesGarlic (minced)13 ½ ouncesCoconut Milk (or half and half)4 cupsStock (or chicken broth, turkey or vegetable stock can also be used)1 tablespoonFresh Sage (finely chopped)1 teaspoonFresh Thyme (finely chopped)½ teaspoonCayenne (optional, ground cinnamon is a good alternative)add Salt And PepperSee moreNutritionalNutritional356 Calories20 gTotal Fat2 mgCholesterol47 gCarbohydrate844 mgSodium5 gProteinFrom momontimeout.comRecipeDirectionsIngredientsNutritionalExplore furtherBest Butternut Squash Soup Recipe - How to Make …thepioneerwoman.comRoasted Butternut Squash Soup - Minimalist Baker Recipesminimalistbaker.comButternut Squash Soup Recipe: How to Make It - Taste Of …tasteofhome.comBest Butternut Squash Soup Ever - Allrecipesallrecipes.comRoasted Butternut Squash Soup Recipe - Food Networkfoodnetwork.comRecommended to you based on what's popular • Feedback
Winter Squash Soup
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