Butternut Squash and Apple Soup

Sweet butternut Squash and tart apple complement each other perfectly in our Butternut Squash and Apple Soup recipe. Country Crock Plant Butter and coconut milk help give this a rich creamy texture while ginger, cumin and curry powder provide warming spice notes. A drizzle of maple syrup provides the finishing touch.

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Prep time15 min
Cooking time40 min
PortionsPortions 4

Ingredients

1 small butternut squash (about 2 1/2 pounds)
2 tablespoons Country Crock® Plant Butter with Olive Oil
2 apples, peeled and diced
1 sweet onion, chopped
1/2 teaspoon salt
4 cloves garlic, chopped
2 teaspoons chopped fresh ginger
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
2 cups vegetable stock
1 cup canned coconut milk
cilantro and maple syrup for ganish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 425 degrees. Cut butternut squash in half lengthwise and remove seeds. (Reserve seeds for roasting if desired). Arrange squash, cut sides down, on parchment-lined baking sheet. Roast 30 minutes or until easily pierced with a fork. Remove flesh from squash and set aside.
Meanwhile, heat Country Crock Plant Butter in large saucepan, over medium heat. Add apple, onion and salt and cook 8 minutes, or until tender, stirring occasionally. Add garlic and ginger, and cook 2 more minutes.
Add vegetable stock and cooked butternut squash to saucepan. Using an immersion blender, puree until smooth. Stir in coconut milk and heat through. If soup is too thick add additional vegetable stock or coconut milk until desired consitency.
Garnish with roasted squash seeds, cilantro and drizzle with maple syrup, if desired.

To easily cut butternut squash, cut 2 or 3 slits in squash and microwave 1 to 2 minutes to soften. Let stand until cool enough to handle. To roast squash seeds: Preheat oven to 325 degrees. Remove pulp from squash seeds and toss seeds with 1 teaspoon melted Country Crock Plant Butter. Spread evenly on baking sheet and sprinkle with salt. Roast 15 minutes, stirring seeds occasionally until seeds are golden brown and begin to pop.

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