Butternut Squash, Apple, Coconut Soup
Hot and comforting on those chilly fall days!
Servings 30 servings
Calories 73kcal
Cost $2
Ingredients
- 8-9 cups butternut squash
- 2 Tbsp Olive Oil
- 1 large apple
- 1 large onion
- 1 stalk celery
- 1 1/2 tsp sage, dried
- 1 coconut milk
- 4 1/2 cups vegetable or chicken stock
- 2 tsp salt to taste
- pepper to taste
Instructions
- Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.
- Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.
- Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.
- Cover with the coconut milk and about 4 1/2 cups of stock (depends on how thick you want your soup) and cook about 30 minutes until squash is tender.
- Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.
- Grilled cheese sandwiches are a great to serve with this soup.
Notes
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave, until hot. Or reheat in small pot on stovepot. Add a bit of stock or water if soup is very thick.
For longer storage, freeze up to 6 months. Freezes well. Make a large batch and save in small portions for busy nights.
Thaw in refrigerator. Reheat per above instructions.
Nutrition
Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3970IU | Vitamin C: 8.8mg | Calcium: 23mg | Iron: 0.6mg