Monday, November 16, 2009

Butternut Squash and Apple Soup

This is an adaptation of a recipe that Shuaib recommended we cook at the first Team Grondul Thanksgiving. If you follow the link you'll see that the original called for butter and heavy cream...fine for a Thanksgiving treat, but not so great for everyday. I swapped the butter for olive oil and the cream for lite coconut milk to health it it's a healthy fall treat! Yay!


  • 4.5 Tsp. olive oil
  • 1/2 large onion, chopped
  • About 2 lb. butternut squash peeled, seeded and cut into 1-inch cubes
  • 3 cups low-sodium chicken stock (you could certainly use vegetable stock instead to make it vegetarian)
  • 2 Granny Smith apples, peeled, cored and chopped
  • Pinch of nutmeg
  • 1 cups lite coconut milk
  • Salt and freshly ground pepper, to taste

In a large soup pot over medium heat, heat the oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes. Add the apples and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper. Warm gently as needed.


  1. As much as I'm all about the butter and heavy cream, coconut milk in squash soup actually sounds really good. I may have to try some variant of this...

  2. I think it does add something...somehow it complements the sweetness of the squash and the tartness of the apples. I was worried it would taste funny, but I really liked the way it came out.

  3. I thought it was quite tasty, too. The dramatic reduction in fat and cholesterol is nice, too.

  4. Anonymous8:31 PM

    Sigh, poor lost Heavy Cream. Reminds me of when Michael and I debated the merits (or lack thereof) of skim milk in college. Tom: "Skim milk = colored milk." Michael: "2% milk = prepackaged artery clogging." Rinse repeat, for four years.

  5. Anonymous8:32 PM

    Very appropriately, the "anti-spam" mystery word I had to fill in to make the last post seemed to be a phoenetic spelling of "mayonaise" ...

  6. I recognize that sigh!

  7. Anonymous8:33 PM

    err, earlier comment shoulda read "colored water." Need more practice at the blog contributing business it seems.

  8. Good recipe. I will try this recipe. Really I like eat in ice creams butter squash and in fruits apples. Really amazing recipe. Thanks for share.