This recipe is based on a delicious soup I had at Whole Foods. Smooth, creamy, comforting—perfect for a rainy day!
3 pounds butternut squash
2 apples, cored and cut into 1-inch chunks
1 onion, diced
5 cloves garlic, sliced
1 teaspoon ground ginger
2 cups chicken broth
1 cup cream (coconut cream may also work)
Salt and pepper, to taste
Cut butternut squash in half and scoop out seeds and pulp. Place squash halves facedown in a 9 x 13 glass pan. Pour 1 inch of water into the pan. Roast at 375° for about 1 hour, until tender.
Mix the apples, onion, garlic, and ginger in a 9 x 13 glass pan with enough olive oil to coat. Bake with the squash in the oven 45-60 minutes, stirring frequently, until apples are tender.
Scoop cooled squash into the blender, add the apple mixture and chicken broth and blend until smooth. Add the cream and blend again, seasoning with salt and pepper as desired.*
When soup is smooth, transfer to a soup pot to warm up on low until ready to serve.
* You may wish to add some of the liquid when you transfer the soup to the pot instead, as the blender will be very full!