A vibrate creamy golden soup that's laden with flavor.
Ingredients
3 cups partially baked diced butternut squash
2 medium peeled cubed apples
3 cups chicken broth
⅔ cups coconut milk
2 tablespoons grated fresh ginger
½ cup chopped onion
2 tablespoons butter
2 teaspoons coriander
½ teaspoon salt
1 teaspoon pepper
3 tablespoons toasted pumpkins seeds
½ cup croutons
Instructions
Place the onions and butter in a 3-quart saucepan. Cook over medium heat until onions are soft, then add grated ginger and chopped garlic. Stir the mixture frequently so the garlic does not burn.
Add the butternut squash and apples to the saucepan sweat the fruits for a few minutes.
Stir in the coriander, salt, and pepper.
Add the chicken broth and cook until the mixture is soft.
Lower the temperature then add the blended coconut milk. Continue to stir.
Remove the mixture from the heat, using an immersion blender puree the fruit mixture until smooth. If you have a blender, food processor or blender puree your mixture until smooth. Handle the mixture carefully so you don't burn yourself.
Notes
If using canned coconut milk make sure you blend the mixture before adding it to the soup. The coconut cream separates from the milk and rises to the top. Toast your pumpkins with your favorite spices in the oven at 350 degrees for 4-5 minutes. Spray with a vegetable spray then coat with spices. Croutons - cube day old bread coat with olive oil add and your favorite Italian spices. Bake at 350 degrees for 4-6 minutes.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/butternut-squash-apple-soup/