This easy weeknight butternut squash soup with apple recipe is great transition from cool summer nights right into crisp fall like mornings.
Course: Main Course, Soup
Keyword: apples, butternut squash, pumpkin, soup
Large Pot or Dutch Oven
4Gala applesskin removed and diced
1medium white oniondiced
115 oz. can pureed pumpkin
113.5 oz. can coconut milk
2cupsapple juice or cider
¼cuppure maple syrup
mascarponeoptional, for topping
roasted pumpkin seedsoptional, for topping
In a large pot or dutch oven heat olive oil on medium heat and sautee garlic and onions for 2-3 minutes.
Add in remaining ingredients and bring to a boil.
Reduce heat, cover and allow to simmer for 25-30 minutes or until squash and apples have softened.
Remove from heat and carefully remove cinnamon sticks and star anise. Using an immersion blender or a regular blender, puree until soup is smooth and free of lumps.
Serve and top with mascarpone and pumpkin seeds if desired. You can also top with fresh cracked pepper and more salt to taste. ¼
*If soup is too thick, add in 1/4 cup more vegetable broth at a time until you've reached your desired consistency. Note, this may change the taste just slightly so adjust your spices and salt accordingly.