Recipe Directions
1. Wash the butternut squash and apple. Set apple aside.
2. Take the butternut squash and carefully cut in half. Use a spoon to remove seeds and fibrous material from the cavity. Reserve seeds for another use.
3. Peel skin with vegetable peeler, and then grate into a large bowl. Measure 3 1/4 cups for garnish.
4. Carefully cut apple lengthwise in half. Remove core with a melon baller and grate both halves into the same large bowl with the grated squash.
5. Place grated butternut squash and apple in blender or food processor. Add remaining ingredients to blender/food processor and blend/pulse until smooth and creamy.
6. To serve, ladle soup into serving bowls. Garnish with reserved grated butternut squash and raw pumpkin seeds.
STORING THE EXTRA
7. To refrigerated extra butternut squash, wrap tightly in plastic wrap or store in an airtight container in bottom bins. It should keep for up to 1 week. To freeze, cut squash into manageable pieces, place in individual freezer bags and label with date and description. Keeps up to one month.
Nyuszi's Thoughts
By Nyuszi The combination of butternut squash, apple and coconut milk creates this simple silky puree soup with a fresh sweet slightly nutty flavor.
This soup is filling yet low in calories.
It is a high source of antioxidants, fiber, Vitamin A, and C, among other nutrients.
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Comments
Top voted
spiritedmama
Dec 18, 2009
This sounds great! I can't wait to try it!
zhanna8
Dec 19, 2009
looks beautiful, i bet it taste amazing!
revavena
Dec 26, 2009
Made this one tonight with canned coconut milk and it takes great! I can't wait to try it with fresh coconut milk.
All
Nyuszi
Sep 02, 2010
Hi Vibrance - when I make this recipe I use fresh homemade coconut milk by simply whizzing pieces of coconut in a Vita-mix with water. Possibly there is a brand of prepackage coconut milk available that is raw, but I haven't seen it. Some have used canned coconut milk and the recipe still works [see above-a comment left by revavena]. Let me know what you decide to do and how it turns out.
VIBRANCE
Aug 27, 2010
I want to make this, but am not sure if canned coconut milk raw?? Please let me know your thoughts - thanks!
Nyuszi
Jan 13, 2010
Breakfast soup, great idea. I hope you have a chance to try it soon. Snowie is adorable.
dodile
Jan 10, 2010
This would make a good breakfast porridge or dessert.
Nyuszi
Dec 27, 2009
I am extremely happy you both, Istorz and Revavena, enjoyed this soup recipe. Istorz, thanks [Domo arigato goziamasu]for the time-saving tip. If only I had a Vita-mix here in Budapest but soon I will be back in the State and will definetely purchase one.
revavena
Dec 26, 2009
Made this one tonight with canned coconut milk and it takes great! I can't wait to try it with fresh coconut milk.
lstorz
Dec 25, 2009
I just made (and ate) this, and it was delicious! Definitely on the sweeter rather than savory side -- I think it might even make a good dessert. I skipped the grating of everything and just cut the squash up into chunks and threw it into my Vita-mix..... for a moment, I thought my Vita-mix was going to die but it handled the job just fine. So no grating necessary! Definitely a time-saver. Great recipe!
alpdesigns
Dec 19, 2009
Gorgeous!
zhanna8
Dec 19, 2009
looks beautiful, i bet it taste amazing!
Nyuszi
Dec 18, 2009
Hi, I noticed your pumpkin latte recipe; just left a comment, it's a must try. If you would, let me know how the butternut squash soup turn out for you. Hope you enjoy it.
spiritedmama
Dec 18, 2009
This sounds great! I can't wait to try it!
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