Sunday, January 4, 2015

Smoky Butternut Squash-Apple Soup (Vegan, Gluten-Free)

Beyond Yummy Smoky Butternut Squash-Apple Soup garnished with Crushed Toasted Squash Seed & Chipotle
  • Butternut Squash, fairly large (about 6 cups of flesh, if you can judge that)
  • 1 T. Coconut Oil (or Ghee, if not vegan, or water or broth if excluding oils)
  • 3 large Onions, chopped in Food Processor (or finely chopped by hand)
  • 1 T. Hungarian Smoked Paprika OR 1 tsp. Chipotle Chili powder
  • 4-5 Gala Apples, seeded, cored and chunked (about 3½ cups)
  • 3/4 C. Water with 1/4 C. Apple Cider Vinegar and 1 T. Maple Syrup ( known as ACV Mix)
  • 1 C. Vegetable broth (or use 1 Vegetable Bouillon cube in 1 C. Water)
  • ½ tsp. Celtic Sea Salt
  • ½ tsp. freshly ground Black Pepper


(Start preparations about 2 1/2+ hours in advance of meal)
Butternut Squash waiting to be baked

  1. Preheat oven to 350F/180C
  2. Cut Butternut Squash in two, lengthwise, and remove seeds (can be roasted for a few minutes with the squash, then remove from oven) 
  3. Lay squash cut-side down in parchment-covered pan, and put in preheated oven for 1 1/2 hrs. When baked, remove the flesh of squash and discard the skin.
  4. About 1/2 hour before the squash is done, chop and measure out your other soup ingredients, and then:
  5. Melt oil in dutch oven or large saucepan over medium heat;
  6. Add Onions and Paprika, stirring until onions are soft and see-through, about 10 minutes
  7. Add Squash, Apples, ACV mix, Vegetable Broth, Salt and Pepper; bring to a boil.
  8. Cover and simmer over low heat until apples are tender, about 20 minutes. Cool.
  9. Puree with a stick blender (or cool and blend in Vitamix or Food Processor, then return to pot)
  10. Thin with additional broth or water if needed.
  11. Garnish with ground toasted squash seeds & Celtic Sea Salt and Chipotle or Paprika