Butternut soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C.

Step 2

Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.

Step 3

Roast for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even roasting.

Step 4

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the chopped onion and sauté for about 5 minutes, until translucent.

Step 6

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 7

Add the chopped apple to the pot and cook for 3-4 minutes, until slightly softened.

Step 8

Stir in the fresh sage, ground cinnamon, nutmeg, and cayenne pepper (if using). Cook for another minute to toast the spices.

Step 9

Add the roasted butternut squash to the pot, followed by the vegetable broth.

Step 10

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.

Step 11

Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning it to the pot.

Step 12

Stir in the coconut milk and heat the soup gently over low heat.

Step 13

Taste and adjust seasoning with salt and freshly ground black pepper as needed.