I absolutely loooove making butternut squash soup in the Fall. This would make a great soup to bring to Thanksgiving if you want to make something a little bit different from the traditional fare.
My husband was the one who had the idea to add one of his homegrown habaneros to the soup to give it a kick. The flavors work together great and the spice really adds something special to the soup, a nice heat that will keep you warm!
- 4 pounds butternut squash (about 2 medium or 1 large)
- 2 tablespoons coconut oil
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium yellow onion
- Juice of ½ a lemon
- 1 fresh
habanero pepper(exclude if on AIP/Paleo diet)
- 8 fresh sage leaves
- ½ -1 tablespoon of cinnamon
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground
black pepper, plus more as needed (exclude if on AIP/Paleo)
- 1/2 cup coconut cream
Crossed out items Should be excluded from the recipe if on AIP
- Preheat oven to 425°F. Line a baking sheet with aluminum foil.
- Meanwhile, cut squash in half length-wise and remove seeds. Optional: save seeds to toast in oven for a snack or garnish.
- Place the squash cut-side up on the baking sheet. Melt one tablespoon of the coconut oil and brush it onto the flesh of the squash halves, season generously with salt and pepper.
- Roast in oven for one hour or until tender.
- Meanwhile, dice the onion and peel, core, and dice the apple. Melt the remaining tablespoon of coconut oil in a large saucepan or Dutch oven over medium heat. Add the apple, onion, sage, and season with salt and pepper. Cook, stirring occasionally for approximately 7 minutes or until softened. Remove the pan from the heat and set aside.
- When the squash is done roasting, remove it from the oven and let sit until cool enough to handle (or get impatient like me and burn your hands). Use a large spoon to scoop the flesh into the pot with the sautéed onions and apples. Throw out the squash skin.
- Add the broth, water, and measured salt and
pepper, stir to combine, and bring to a boil over medium-high heat.
- Reduce the heat and simmer, stirring occasionally and breaking up any large pieces of squash for about 15 minutes. Remove the pan from the heat.
- Optional: For a spicy kick, add one chopped
habaneroto the soup along with seeds.(exclude if on Paleo/AIP diet)
- Stir in coconut cream
- Use an immersion blender to purée the soup. Alternatively, wait until soup is slightly cooled and use a blender to purée in batches.
- Stir in the juice of ½ a lemon
- Taste and season with cinnamon and add salt and
- Optional: stir in a few leaves of fresh lemon thyme