Best Butternut Squash Soup
1 Butternut squash
1 medium Granny Smith apple
1 cooking onion
3-4 cups low sodium vegetable broth (I don't remember how much!)
Coconut Creamer (It's not canned coconut milk used in Thai cooking, but a dairy creamer substitute)
Rosemary (chopped fresh or dried)
White wine (I used between 1/2 cup and 1 cup...)
1 piece of plain bread
Olive oil
1. Pre-heat oven to 400˚
2. Cut the ends of the butternut squash and cut in half length wise, peel and core the apple
3. Place the squash cut side down on a baking sheet and bake for 20-30 min, until the flesh can be scooped out (This is a quick recipe if this is done in advance, squash should be baked and flesh scooped out before steps 5+)
4. Microwave the apple cut side down for 1 minute and
5. Roughly chop onion
6. Heat olive in a large pot on medium-medium high
7. Add onion and a good pinch of salt and soften until translucent
8. Chop the apple and add to pot cook ~1 min
9. Add rosemary to the pot
10. Add the squash and stir for a minute, breaking up large chunks
11. Add white wine and let it cook down a bit, scrap the bottom of the pot w/ a wooden spoon (I used bagged wine!)
12. Add enough vegetable broth to cover the ingredients in the pot
13. Turn heat up to high and bring soup to a boil, stir, then turn it down to simmer
14. Place the piece of plain (white/italian) bread on top of the contents of the pot and let soup simmer for 20 min (I think I had it covered, or mostly covered)
15. Take soup off heat and puree with an emersion blender
16. Add in 1-2 Tbs of the coconut creamer until it is a bright yellow-orange and season to taste
The 2 times I've made this soup I wasn't patient enough to let the squash bake... I ended up baking it for barely 20 min and then cutting the skin off and cubing it (and burning my hands a lot).
