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:
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.
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.
Purée: Use an immersion blender to purée the soup until smooth.
Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!