Maple Butternut Squash and Apple Soup
- 1 Tbsp olive oil, divided
- 4-5 pounds (about 2 medium) butternut squash, halved, deseeded
- ½ tsp coarse salt and ground black pepper, divided
- 1 large granny smith, honeycrisp or braeburn apple, chopped
- 1 large yellow onion, chopped
- 1 cup carrot, chopped
- 2-3 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 3 cups low sodium chicken broth (if too thick, add more broth to thin)
- 1 cup coconut milk or milk
- Preheat oven to 425 degrees. Drizzle a teaspoon of olive oil over squash (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a baking sheet. Roast for 50 minutes-1 hour or until squash is fork tender. Remove and cool for 10 minutes.
- Heat remaining olive oil or butter in a Dutch oven or large saucepan over medium- high heat. Add apples, carrots, onions, and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat.
- Once the squash is cool enough to handle, scoop out the roasted squash and add to the Dutch oven. Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup, and a pinch of salt and pepper.
- Using an immersion blender, puree the soup until smooth. Alternatively, place ½ of the squash mixture in a blender. Blend until smooth, and repeat with the other half of the mixture. If mixture has tour bits of apple peelings, push through a fine mesh strainer.
- Return soup to pot. Add chicken broth or water to thin to desired consistency. Taste and adjust seasonings, if necessary.