Warm your soul roasted butternut squash soup
My husband and kids are big into soups. They could each have soup every night of the week and be happy. My son is traditional with chicken soup, heavy on the carrots, my husband will take anything that’s salty with meat and my daughter likes color. For her I created this easy and healthy roasted butternut squash soup.
My old stand by squash started either with the already pureed or the already cut up squash. Then I would sauté them and use my immersion blender. One night while my mom and I were discussing our Shabbos menus (a favorite pastime of ours) I told her I was making this for Shabbos. She asked how I make mine and I told her. She said “oh, Lauren (my sister in law and fabulous cook and hostess) roasts it”. That got me thinking…. Roasting brings out the natural sweetness of the squash AND has the added bonus of my not having to wash a pan or make my stove dirty.. maybe Lauren was on to something.
Well I tried it and this recipe was born.
Its perfect for fall and to start your thanksgiving “Seudah”
1 whole butternut squash (2-3 lbs)
1 green apple
1 red onion, peeled and cut into half moons
1 can coconut milk* (Don’t worry you cant taste the coconut in the end)
1 tsp kosher salt
2 tbs olive oil
1/8 tsp each cinnamon, nutmeg, allspice and pumpkin pie spice (I use the one from trader joes)
4-6 cups of water depending on how thick you like the soup
Rimmed baking sheet
6 quart pot with lid
Microwave safe dish
To cut and peel the squash:
Wash the outside and take off the sticker. Poke holes all over with the fork. Cover in paper towel and place on microwave safe dish. Microwave 1-2 minutes, whole. This softens the squash and makes it easier to peel and cut.
Meanwhile pre heat oven to 425 and line baking sheet with parchment paper.
When squash is done, cut in half width wise then length wise. You should have four sections. Peel the sections, remove the seeds and rough chop into 1 inch sections.
Peel and core the apple and cut into 6 wedges.
Toss apples, onions and squash with oil and place on baking sheet.
Roast in oven until squash is browned (the apples and onions will cook faster its ok, about 25 minutes.
When cool place roasted items in pot and use an immersion blender. When mostly pureed add coconut milk and spices. Blend again.
Turn heat to medium. Add water until desired thickness. Keeping in mind soup will thicken as it cooks.
This soup also freezes well!
*Be sure to get coconut milk in the can. NOT crème de cacao or sweetened coconut milk or coconut water.
If you have an allergy you can substitute coconut milk with 2 cups soy milk and adjust seasoning and water.