BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING

Butternut Squash Soup With Red Onion-Apple Topping image

I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.

Provided by TheRushinChef

Categories Vegetable

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 16

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Ingredients

2 lbs butternut squash, cubed (about 1 1/2 inch cubes)
3 medium carrots, chopped (same size as the squash)
1 medium yellow onion (Chopped large same as squash and carrot)
2 -3 tablespoons olive oil
1/4-1/2 teaspoon salt
1 teaspoon pepper
1 stalk celery, chopped or 1/2 teaspoon celery seed
2 cups water
2 garlic cloves, minced
1 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 teaspoon allspice
1 (13 1/2 ounce) can coconut milk
1/2 cup milk
1 apple, peeled and cubed (any that can be used for baking)
1 large red onion, chopped

Steps:

Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.

Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4

*** Explore more Butternut Squash Soup With Red Onion-Apple Topping Recipes »

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Ethan CruzDeVaughn

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This soup is the perfect comfort food for a cold winter day.

Kaiokai_23

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I'm allergic to apples. Can I use another fruit in the topping?

Denoven DANIELS

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This soup is so easy to make and it's so delicious! I love the combination of sweet and savory flavors.

Juliann Dixon

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I made this soup for a potluck and it was a huge success! Everyone loved it, and I even got a few requests for the recipe. I think the key to this soup is using good quality ingredients. I used fresh butternut squash, sweet apples, and sharp cheddar

Cooper Vantassel

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rizwana bohat drama h suleman super

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This is my new favorite soup recipe! It's so flavorful and comforting.

Riyash Islam

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I've made this soup several times now and it's always a winner. I love that it's so versatile - you can add different vegetables, spices, and toppings to change up the flavor. It's also a great way to use up leftover butternut squash.

Malik Jamil tahir

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Has anyone tried making this soup in a slow cooker? I'm wondering if it would turn out just as good.

gla glad

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This soup is amazing! I love the combination of flavors, and it's so easy to make.

md Emran channel

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I tried this recipe last night and it was a hit with my family! The soup was creamy and flavorful, and the red onion-apple topping added a nice sweet and tangy flavor. I also love that this recipe is relatively easy to make, and it's a great way to u

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