Description
Rich, velvety Jamie Oliver butternut squash and apple soup blends comforting autumn flavors with smooth elegance. Seasonal produce and warming spices create a hearty bowl that welcomes you to savor each spoonful of delightful warmth.
Ingredients
Scale
Main Ingredients:
- 1 small butternut squash peeled and diced (about 5–6 cups/800 g)
- 3 cups (710 ml) vegetable broth
- 1 13.5 ounces (400 ml) can full-fat coconut milk
Aromatics and Herbs:
- 1 small yellow onion diced
- 2–3 cloves of garlic minced
- ½ tablespoon (7.5 ml) chopped fresh rosemary or 1 teaspoon (5 ml) dried
- 1 teaspoon (5 ml) finely chopped fresh sage or ½ teaspoon (2.5 ml) dried
Seasoning and Fat:
- 1 tablespoon (15 ml) olive oil
- Salt
- Black pepper
Instructions
- Heat vegetable oil (30 milliliters or 2 tablespoons) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced apple and chopped onion, sautéing for 3-4 minutes until onions become translucent and fragrant.
- Incorporate fresh sage, rosemary, minced garlic, and a pinch of kosher salt into the aromatic mixture. Continue cooking for an additional 1-2 minutes to release the herbs’ essential oils and enhance the flavor profile.
- Pour in cubed butternut squash, full-fat coconut milk (240 milliliters or 1 cup), and vegetable broth (480 milliliters or 2 cups). Stir ingredients thoroughly to ensure even distribution and bring the liquid to a rolling boil.
- Reduce heat to medium-low, allowing the squash to simmer uncovered for 10-12 minutes. Ensure squash becomes tender enough to be easily pierced with a fork.
- Remove pot from heat and use an immersion blender to puree the soup until completely smooth and creamy. Alternatively, carefully transfer soup to a standard blender, removing the center lid cap to allow steam to escape, and blend for 30-45 seconds until achieving a velvety consistency.
- Taste and adjust seasoning with additional salt and pepper as needed. If desired, garnish with a drizzle of coconut cream or toasted pumpkin seeds before serving.
Notes
- Harvest time is perfect for selecting the freshest butternut squash with deep orange color and firm texture.
- Local farmers markets offer the best seasonal produce for this comforting recipe.
- Roasting whole squash beforehand intensifies natural sweetness and caramelizes edges beautifully.
- Kitchen scissors work better than knives for precise seed removal.
- Leftover soup keeps well refrigerated for 4-5 days in an airtight container.
- Freezing portions allows quick meal preparation during busy weeks.
- Coconut milk creates a luxurious, creamy alternative to traditional dairy.
- Blending hot soup requires careful handling to prevent kitchen accidents.
- Wooden spoon helps scrape delicious caramelized bits from pan bottom.
- Fresh herbs like thyme or sage elevate overall dish complexity.
- Room temperature ingredients blend more smoothly than cold ones.
- Ceramic cookware distributes heat evenly for consistent cooking results.
- Sharp chef’s knife ensures safe and efficient vegetable preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg