Winter has finally arrived and I am celebrating with this butternut squash and apple soup topped with cinnamon caramelized apples. It’s vegan, gluten free and made with a base of coconut milk (hello, extra creaminess!). Even better, the soup contains less than 10 ingredients and can be prepped in no time!
Butternut Squash & Apple Soup
2 cups butternut squash, cubed
3 Autumn Glory apples, cubed
1 white onion
3 garlic cloves
1 tablespoon minced ginger
4 cups vegetable broth
1 can coconut milk
juice of 1 lime
Salt and pepper to taste
Sugar to taste (I used about 1 tablespoon)
For the Caramelized Apples
1 Autumn Glory apple, cubed
1 tablespoon cinnamon
2 tablespoons brown sugar
1 tablespoon oil (you can use butter instead if you prefer)
Heat a pot with a drizzle of olive oil. Add your onions, garlic, ginger, cubed butternut squash and cubed apples and let everything sauté for 10-12 minutes. The Autumn Glory apple’s are naturally sweet, caramel flavored with notes of cinnamon that are perfect for this recipe!
Next add your coconut milk and vegetable broth. Season with salt, pepper and sugar as needed. Let the components and liquid simmer for about 30-45 minutes until the squash and apples are fork tender.
In the meantime, start to make your caramelized apples. Place a drizzle of olive oil in a skillet and add your apples, cinnamon and brown sugar. Mix every 1-2 minutes until the apples are caramelized and the brown sugar and cinnamon is cooked through the apples. Set aside.
Place your soup mixture in a blender or use an immersion blender to blend the soup until all mixed through and creamy. Heat on medium-low and season as needed. Serve and top with your caramelized apples!
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* This post is brought to you by Autumn Glory apples.Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.