Butternut Squash Soup Recipe
v, gf fried apples, pumpkin seeds
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Ingredients
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For the Soup
For the Fried Apples
For the Garnish
Method
For the Soup
- 1
Prepare the Butternut Squash
Peel, seed, and cut the butternut squash into small cubes.
- 2
- 3
Cook the Squash
Add the butternut squash cubes to the pot and stir well. Cook for about 5 minutes, stirring occasionally.
- 4
Add Broth and Simmer
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. You can also transfer it in batches to a blender if you prefer.
- 6
Add Coconut Milk and Seasoning
Stir in the coconut milk, salt, black pepper, and nutmeg. Heat through for about 5 minutes.
For the Fried Apples
- 7
Prepare the Apples
Core and slice the apples into thin wedges.
- 8
Cook the Apples
In a skillet, melt the butter over medium heat. Add the apple wedges and sprinkle with brown sugar and cinnamon. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender and caramelized.
For the Garnish
- 9
Toast the Pumpkin Seeds
In a dry skillet, toast the pumpkin seeds over medium heat for about 3-5 minutes, stirring frequently until they are golden brown and fragrant.
- 10
Serve
Ladle the butternut squash soup into bowls, top with the fried apples, toasted pumpkin seeds, and sprinkle with fresh parsley.
