Spicy Roasted Butternut Squash and Apple Soup
This deliciously creamy soup can also double as a Thai inspired simmer sauce for super quick weeknight curries. Naturally gluten free, it can also be made vegan with a single ingredient swap.
Ingredients
- 1 large Butternut Squash
- 2 Apples firm and tart variety
- 1 large Yellow Onion
- 2 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- 1-2 Fresh Jalapeño cut into fourths
- 1 Lime juiced
- ¾ in Knob Ginger peeled and roughly cut
- 1 can Full Fat Coconut Milk
- 2 C Chicken Bone Broth or vegetable stock for vegan
- 1-2 tablespoon Sriracha optional
- Cilantro for garnish
Instructions
- Line a sheet pan with parchment and preheat oven to 400F. Halve and seed the butternut squash. Core and slice apples. Peel and quarter onion. Drizzle vegetables with olive oil, sprinkle with salt and pepper. Toss to coat and use hands to rub oil and salt on butternut squash halves.
- Roast sheet pan ingredients for 45-55 minutes, until butternut squash is fork tender and onions are beginning to char. Remove from oven and allow to cool.
- Using a combination of a spoon and your bare hands, scoop flesh of butternut squash away from skin, or simply peel skin off in long strips. In places where the squash is firmer, the spoon will be more useful. Discard skin.
- In the jug of your blender, place jalapeño, lime juice, ginger, roasted vegetables and fruits, coconut milk and broth or stock. Blend until smooth. For a bit more heat, feel free to add sriracha and blend again. Taste and adjust seasoning as necessary.
- Serve in creamy form with some fresh cilantro leaves and a squirt of sriracha, or use as a curry style simmer sauce (read notes below).
Notes
- To use as a simmer sauce, first prepare your protein (tofu, chicken, etc) and vegetables (e.g. snap peas, broccoli, bell peppers, etc) by cutting and seasoning them. Heat oil in a skillet and cook protein, followed by vegetables. Add soup to skillet and bring to a simmer. Simmer until vegetables are as done as you'd like, then serve over rice.
- If you are averse to spice, remove the ribs and seeds from the jalapeño before using. If you are more than averse to spice, you can also roast the seeded and de-ribbed jalapeño with the other vegetables to make it more mild.
- Nutritional facts are calculated only for the soup, not with the addition of anything after turning it into a curry
Nutrition
Calories: 280kcalCarbohydrates: 29gProtein: 6gFat: 19gSaturated Fat: 13gSodium: 102mgPotassium: 693mgFiber: 5gSugar: 10gVitamin A: 13345IUVitamin C: 39mgCalcium: 85mgIron: 3mg
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