Butternut Apple Soup with Ginger

• Produce

  • 2 Apples- gala
  • 5 Garlic cloves, fat rough
  • 1 tbsp Ginger, rough
  • 2 Shallots, large

• Canned Goods

  • 2 cups Veggie stock

• Baking & Spices

  • 1 pinch Cayenne
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 Butternut, small
  • 1 Garnish- pumpkin seeds

• Liquids

  • 2 cups Water

• Other

  • 2 teaspoons maple

Found on feastingathome.com

Description

Ingredients

• 1 small butternut ( 2.5 pounds -or 4 cups of cooked butternut)
• 2 tablespoons coconut oil, or olive oil
• 2 apples- gala, fuji, honey crisp - diced
• 2 large shallots ( or 1 onion)- diced
• 5 fat garlic cloves - rough chopped
• 1 tablespoon ginger - rough chopped
• 2 cups veggie stock
• 2 cups water ( or a ¼ -½ cup less for a thicker soup)
• 1 teaspoon kosher salt
• 2 teaspoons maple
• 1 teaspoon apple cider vinegar
• pinch cayenne, optional
• Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil)

Directions

• Preheat oven to 425F
• Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
• While the butternut is roasting, chop the onion, apple, garlic and ginger.
• Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
• Add onion and apple and cook 5 minutes, stirring, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine. Turn heat off.
• When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
• Add the apple onion mixture to the same bowl.
• Then, blend with the stock and water, in batches, until very smooth, using a blender. ( Hold lid down tight with a kitchen towel) If you like a thicker soup, add less water, thiner soup, more water.
• Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
• To serve, divide among bowls, spoon heated coconut milk over top ( or stir some into the pot) sprinkle with pumpkin seeds & sumac ( optional) and saluted apples.