BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING

Butternut Squash Soup With Red Onion-Apple Topping image

Provided by TheRushinChef

Categories Vegetable

Time 1h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 16

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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

Steps:

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.
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.
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.
Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
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.
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.

Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4