BUTTERNUT SQUASH APPLE SOUP, VEGETARIAN STYLE

Squash are still fresh and plentiful in the markets—and it’s always the right time for soup.  Butternut squash and apples are already a winning combination—this vegetarian version adds some subtle flavors and coconut milk for creaminess.  The chopped pecan topping adds a sweet crunch—or just add a scattering of fresh thyme leaves for another layer of flavor.

Soup

• 1 butternut squash, mid-size—peeled, seeded and chopped to 1” pieces
• Minced garlic, to taste
• 1 tart apple (like Granny Smith), cored and cut into 1” pcs
• 1 onion, chopped
• Fresh ginger, 1”-2” pc, peeled and thinly sliced
• 1 tsp cinnamon
• ¼ tsp cayenne pepper, or to taste
• Sea salt and ground pepper
• 3 cups vegetable stock
• 1 15-oz can coconut milk

Spread cut squash on foil covered baking sheet—season well with sea salt, pepper and a little olive oil.  Roast in pre-heated 425’ oven until fork tender.  Meanwhile, sauté onion and garlic in a little olive oil until soft.  In a large pot, heat vegetable stock.  Add ginger, cinnamon , apple and cayenne—then onion and garlic.  Bring to a boil, reduce heat to simmer and add roasted squash.  Simmer gently until apples and squash are very soft—30-45 minutes.  Remove from heat and use an immersion blender until soup is smooth (if using a blender, cool soup a little first and make sure blender top is vented).  Return soup to stove top, low heat.  Add the coconut milk and whisk to combine well—check seasonings and simmer gently to rewarm.  Serve soup in warm bowls and top with garnish.

Pecan topping

• 1 cup pecans, chopped
• ½ cup raw oatmeal
• 2 tblsp flour
• 2 tblsp light brown sugar
• 4 tblsp soft butter
• Cinnamon
• Nutmeg
• Salt

Combine dry ingredients then work in soft butter until mixture forms coarse crumbs.  Spread on foil covered sheet pan—bake in pre-heated, 350’ oven for about 20 minutes, turning once, until crisp.  Cool before garnishing soup.

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