+SF +GF +QP
When soup can be made in a blender, it doesn’t get much better than that. Top it off with pomegranate seeds for a surprising pop of sweetness, adding to the richness of this butternut squash soup. —MR
SERVES 2
1 tbsp (14 g) coconut oil
½ yellow onion, roughly chopped
3 cloves garlic, roughly chopped
½ apple, peeled and cubed
7 oz (198 g) butternut squash, cooked and without skin (or any winter squash)
1½ cups (355 ml) low-sodium vegetable broth
1 (14-oz [414-ml]) can full-fat coconut milk
1 tsp maple syrup
½–1 tsp sea salt, to taste
TOPPINGS
Pomegranate seeds
Sliced almonds
Cilantro
In a large sauté pan, warm the coconut oil over medium-high heat. Add the onion, garlic and apple; sauté until the apples are tender, about 10 minutes. Add a splash of water if the pan ever dries out.
There are a few ways to do the next part of blending the ingredients into a puréed soup. You can either use a very powerful high-speed blender, such as a Vitamix, or use an immersion blender.
When using the high-speed blender method, simply add the sautéed mixture and the remaining ingredients to the blender. Blend until the broth turns creamy and warm. This should take at least 5 minutes on the high-speed or soup setting.
If you’re using an immersion blender, transfer your sautéed veggies to a large pot, and then add the remaining ingredients. Heat the pot until the soup is warm. Then blend the soup into a purée with the immersion blender.
Serve the soup in bowls, and top with the suggested toppings!