Ingredients

The following ingredients have 4 Servings
  • 3 pounds butternut squash*, ((cut into 1-inch cubes - about 8 cups))
  • 3 tablespoons olive oil, (divided)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch cayenne pepper
  • 1 (14 ounce or 400 ml) can light coconut milk
  • 3 cups vegetable broth, (or as needed (divided))
  • 1 Granny Smith apple, (peeled and diced)
  • Salt & pepper, (to taste)

Instruction

  • Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
  • Place the butternut squash into a large bowl and drizzle it with 2 tablespoons of olive oil. Stir or toss the squash with your hands to evenly coat it with the oil.
  • Arrange the squash on the baking sheets. Place them into the oven and bake the squash for about 30 minutes, until tender.
  • While the squash bakes, begin the soup. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
  • When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it becomes soft and translucent.
  • Stir in the garlic, ginger, cumin, cinnamon, nutmeg, cloves, and cayenne pepper. Cook everything for about a minute, until the garlic becomes very fragrant.
  • Stir in the coconut milk and the apple. Raise the heat and bring the liquid to a simmer.
  • Lower the heat and allow everything to cook at a low simmer for about 10 minutes, stirring occasionally.
  • When the squash has finished baking, stir it into the soup, along with 1 cup of broth. Raise the heat to bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally.
  • Remove the pot from the heat. Blend the soup either using an immersion blender, or by transferring it in batches to a food processor or blender. Always be super careful when blending hot liquids.
  • Return the soup to the pot (if you removed it) and thin it with additional broth. Use as much broth as needed to reach your desired consistency — I use 2 cups. Heat it back up if needed.
  • Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
  • Ladle into bowls and serve.