Butternut Squash Soup With Red Onion-apple Topping

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 then, add can of coconut milk and puree. give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
• 5 leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
• 6 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.
• 7 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.