RECIPE FROM:
MSU Extension

INGREDIENTS:

  • 1 tablespoon olive oil

  • 1 white onion, peeled and diced

  • 4 cloves garlic, peeled and minced

  • 2 cups vegetable broth

  • 1 carrot, peeled and roughly chopped

  • 1 Granny Smith apple, cored and roughly chopped

  • 1 medium (about 3–4 lb) butternut squash, peeled, seeded and diced

  • 1 sprig fresh sage

  • 1/8 teaspoon cayenne

  • pinch of ground cinnamon and nutmeg

  • 1/2 cup unsweetened coconut milk

  • fine sea salt and freshly-cracked black pepper, to taste

    Optional Garnishes: maple syrup, smoked paprika, extra drizzle of unsweetened coconut milk

DIRECTIONS:

  1. Sauté the onion and garlic: Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.

  2. Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.

  3. Purée: Use an immersion blender to purée the soup until smooth.

  4. Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!