Autumn Apple and Butternut Squash Soup [ 45 min ]
Experience the comforting warmth of seasonal flavors with every spoonful of this delicious soup. The roasted butternut squash and apples give it a natural sweetness, perfectly balanced with the creamy richness of coconut milk and the subtle hint of maple syrup. In just 45 minutes, you can transform simple ingredients into a gourmet experience that embodies the essence of autumn. Whether it's for a quick lunch or an elegant starter, this soup will bring joy and satisfaction to your table.
Ingrédients
- 1 large butternut squash, peeled and cubed
- 2 medium apples, peeled and chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash, apples, and chopped onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly browned.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, cinnamon, and nutmeg.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Stir in the coconut milk and maple syrup, and simmer for an additional 5 minutes.
- Adjust seasoning with more salt and pepper, if needed. Serve warm.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 28gProtéines: 2gFat: 15gSucre: 14g
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