Sustainable Chef & Food Journalist

Roasted Squash, Apple and Coconut Cream Soup

Yields6 Servings

Roasted Squash, Apple and Coconut Cream Soup

Serves 6

Granny Smith apples add a balancing tartness to this rich and creamy squash puree. Top with coconut cream, chopped herbs or crumbled cheese before serving.  

Ingredients

Roasted Squash
 3 lbs butternut squash
Soup
 1 tbsp coconut or olive oil
 2 Granny Smith apples, cored, peeled and cut into pieces
 1 tsp freshly ground black pepper
 2 tsp red chilli flakes
 2 tsp flaked salt
 2 tsp ground cardamom
 1 tsp ground coriander
 1 l vegetable stock
 1 can of full-fat coconut milk (355ml)

Note:

This recipe was developed using a 3lbs butternut squash. However, you can use any squash you wish and adjust the recipe accordingly.

Instructions

Roasted Squash
1

Preheat oven to 350 F.

2

Line a baking dish with parchment paper.

3

Split squash into four equal pieces. Scoop out any seeds and loose pulp.

4

Add squash pieces to the baking dish and bake in the centre of the oven for 90 minutes, flipping halfway through baking. Cook until the exterior becomes dark golden and the interior has softened.

5

Remove squash from oven and let partially cool before using a spoon to scoop the roasted squash out of its shell. Set aside and use for Roasted Squash, Apple and Coconut Cream Soup recipe.

6

Discard of shell and any hard, darkened pieces and add the roasted squash.

Soup
7

Heat large pot on medium heat.

8

Add oil and let warm before adding shallots.

9

Let caramelize, occasionally stirring, until edges start to darken.

10

Stir in chopped apples and increase heat to high.

11

Stir in seasoning and let cook for around a minute before adding vegetable stock and coconut milk.

12

Bring up to a boil and let cook until apples are fork tender (around 5 minutes).

13

Blend in batches until smooth.

14

Test salt levels and add more if needed before serving.

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