This butternut squash soup with apple crisps is a favourite in my home. It is easy to prepare, and it is also dairy-free!
Ingredients
Recipe serves 4-6
1/4 cup avocado oil
1 large butternut squash, peeled, seeded and chopped (about 4 cups)
2 ambrosia apples, peeled, cored and chopped
1 shallot, chopped
1 knob of ginger, thinly sliced (about 1 tsp)
1 vegetable bouillon cube
1/2 cup dry white wine
1 sprig of fresh thyme
1 1/2 cups of water
seasonings- 1/2 tsp salt, 1/4 tsp each of black pepper & garlic powder, a pinch of nutmeg, a pinch of cinnamon
1/2 cup coconut milk, unsweetened (I use the Califia brand)
1 tsp maple syrup
1 tbsp vegan butter
Preparation
Preparation for the apple crisps
Preheat oven to 375ºF.
Peel and gently core one of the apples making sure the apple stays intact. Using a mandolin, slice thin apple chips (watch your fingers!) Line a sheet pan with parchment paper, place the apple chips in a single layer, and bake for 10 minutes on the lowest rack until golden brown and crisp. Check them at about 8-9 minutes, ensuring they do not burn.
Remove from the oven and allow them to cool in the sheet pan.
Preparation for the soup
Heat a large pot over medium heat. Add oil, squash, shallot, ginger and one apple. Sauté for about 8-10 minutes, allowing the squash to brown, stirring often.
Once the squash has browned, add the bouillon cube, wine, and thyme. After about 3-5 minutes once the wine has evaporated reduce heat to low. Cover pot and allow to cook about 15 minutes or until the squash has softened enough to blend.
Once the squash has softened, remove and discard the sprig of thyme. With a hand blender (you may also use a standing blender), purée the soup until it is smooth. Add the coconut milk, maple syrup, and butter to finish. Stir well and cook for a couple of minutes, just until heated through and the butter has melted. Taste for seasoning.
I like to serve mine with a few apple crisps and a pinch of cinnamon.
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