I love butternut squash all year, but they are extra-perfect in fall. I have a few recipes for them that I’ve been working on and aren’t quite ready. This one I threw together a year ago, and it was wonderful on the first try. Because of the apples, it’s even more fall-ish, which might be why I waited an entire year to bring it out again. The addition of chicken or turkey makes it a nice hearty main course, but you can leave that out to make it as a side dish.
Roasted Apple and Butternut Squash Soup
Serves 4, with leftovers
1 medium butternut squash
3 green apples
1 yellow onion
Salt and pepper
2 tbsp avocado oil
1 can full-fat coconut milk
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. nutmeg
1 tbsp coconut oil
1 lb sliced or chopped turkey or chicken breast
Salt, pepper, garlic powder to taste
4 bacon slices
Preheat oven to 425.
With veggie peeler, peel squash. Cut in half, scoop out seeds, and chop into 1 inch chunks. Peel, core, and chop apples. Chop onion.
Line a baking sheet with parchment paper. Cover with chopped squash, apples and onions. Drizzle with avocado oil, season with salt and pepper, and mix gently to coat.
Roast for 30 minutes, stirring after 15 minutes. Edges of squash should be just browning.
Blend squash mixture with 1 can coconut milk in a food processor or blender in batches, if needed.
Pour in saucepan on medium low. Season with garlic powder, thyme, sage, nutmeg.
Melt the 1 tbsp coconut oil in a pan. Add the chopped turkey or chicken breast, season with salt, pepper, and garlic powder, and cook through. Add to soup. Thin with water if desired.
Crisp 1 slice bacon per planned bowl. Dish up and crumble bacon on top to serve.