Butternut Squash Soup



1 (2 to 3 pound) butternut squash
2 tablespoons unsalted butter
1 medium onion, chopped
1 medium apple, cored and sliced
1 15 oz can of pumpkin
1 15 oz can of coconut milk or half and half
1 1/2 cups organic chicken stock or vegetable broth
Nutmeg, cinnamon and turmeric to taste
Sea Salt and freshly ground black pepper


Cut squash in half and place in an inch or so of water in a 9×13 pan. Roast at 425 for 20-30 mins. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add, apple and stock. Bring to a simmer and cook until apple is tender, about 15 to 20 minutes. Remove squash from pan and scoop out cooked squash adding it to the pot. Mash all ingredients together and with a slotted spoon place remaining chunks in a blender and puree. Return blended contents to pot. Stir and season with nutmeg, salt, and pepper. Serve and enjoy!

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