Butternut maple apple coconut soup

Inspired by a coworker's description of a soup with cumin and maple syrup, I've worked out yet another way to eat butternut squash. Try this as a warming, sweet-savory lunch for fall!

(See also Butternut Pasta with Sage & Bacon, Butternut Ravioli 2 ways, & Butternut Cranberry Bake)

My version is pretty thick and chunky, this could be puréed and thinned if desired.

  • Olive oil and/or butter
  • Onion, chopped
  • Garlic clove, crushed
  • 1 T Maple syrup 
  • 1/2 t ground cardamom
  • 1/4 t ground cumin
  • 1 butternut squash, peeled & cubed
  • 1 apple, cored and cut up
  • 3-4 baby carrots or 1-2 regular carrots, cut up
  • 2 cups chicken broth
  • 4-6 fresh whole sage leaves
  • Salt and pepper
  • Coconut manna to garnish

  1. In large pot, such as a Dutch oven, heat the olive oil and/or butter. Add onions and sauté. 
  2. When glassy and just beginning to brown, add the maple syrup, garlic, cumin, and cardamom. Heat until you can just start to smell the spices & garlic.
  3. Next, add the squash, apple, carrot, and broth. Add some extra water if needed to just cover.
  4. Give whole sage leaves a bit of a squeeze to loosen up the oils, then add to pot.
  5. Boil on low until the squash is falling apart, perhaps for an hour. Salt and pepper to taste. (For a less chunky version, try mashing or pureeing at this point, then thin by adding coconut milk or just water.)
  6. To serve, fill a bowl with hot soup and add about a tablespoon of coconut manna. Stir until the coconut is melted and incorporated. Enjoy!

I found a new variety of sage this year that has amazing, wide leaves. I love this plant. It seems so happy and profuse!

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