butternut squash apple soup

I want to love squash but it just isn't that simple. Not as strong as my tomato aversion but along those lines.

I got to love tomatoes after spending a summer in a small village in Greece, where the only salad available was tomatoes. Just tomatoes. And salt. And these tomatoes were nothing like this city-bred gal had ever seen. They were so sweet and juicy and delicious, there was no way not to love them. Now I only eat lovely Green Market ones.

But back to squash. I think it has to do with the texture - which was the same problem with the tomatoes - too mealy, or something. This is why I like to use them in soups. Texture is not an issue. I tried this soup before putting in the milk and it was fine (image above) but it was head over heels better with the milk (I realized I can use the coconut milk in my cupboard and it made all the difference).

I am submitting this to Souper Sundays over at Kahakai Kitchen.

Butternut Squash and Apple Soup
Serve 8. Adapted from Health.


2 tablespoons vegan butter
1 medium onion, chopped
1 large garlic clove, smashed and peeled 
1 honey crisp apple, peeled and chopped
1 small to medium butternut squash, peeled and cubed
4-5 sage leaves
Salt to taste 
Freshly ground black pepper 
1 dash ground nutmeg 
1 dash cayenne pepper
3 dashes chili powder
2 cups vegetable broth 
1 can coconut milk

1. Melt butter in large saucepan or Dutch oven, over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 6 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender. Add milk.

2. Place half of soup in blender. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Or use a hand mixer right in the saucepan, blending all ingredients and serve warm.