Butternut Squash Apple Soup with Herb Breadcrumbs
By Megan Horowitch
Butternut Squash Apple Soup with Herb Breadcrumbs
By Megan Horowitch
Yield/Serves:
4 servings
Herby Sourdough Breadcrumbs:
Butternut Squash Apple Soup:
- 14 oz sourdough bread
- ¼ cup olive oil
- 2 Tablespoons nutritional yeast
- 1 tsp dried parsley
- 1 tsp fresh thyme
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
Butternut Squash Apple Soup:
- 2 Tablespoons olive oil
- 6 cups cubed butternut squash (about 2 small squash)
- 1 large green/red apple, diced (unpeeled, or 1 ½ small)
- 2 shallots, sliced (or ½ white onion)
- 4 cloves garlic, minced
- 1 tsp salt (more to taste)
- 1 tsp fresh thyme
- ½ tsp dried parsley
- ¼ tsp black pepper (more to taste)
- 1 15 oz can full-fat coconut milk
- 2 cups vegetable broth
First, make the herby sourdough breadcrumbs.
Preheat the oven to 400° F and slice and cube the sourdough loaf.
Add the cubed sourdough to a sheet pan and top with the olive oil, nutritional yeast, dried parsley, thyme, garlic powder, salt, & pepper. Toss together until the bread is completely coated in the oil and seasoning.
Add the tray to the oven and bake for 15-20 minutes until the breadcrumbs are crispy. Then, remove from the oven and let cool.
While the breadcrumbs are toasting, prep the veggies. Peel the butternut squash and cut into cubes. Also, cut the apple into cubes, thinly slice the shallots, and mince the garlic.
Add olive oil to the All-Clad non-stick dutch oven and turn on the heat. Once hot and bubbling, add in the apple, shallots, and garlic. Saute for 3-5 minutes until the apples are starting to caramelize and the shallots are translucent.
Next, add the butternut squash and spices including the dried thyme, dried parsley, salt, and pepper to the pot. Saute together 1 minute to coat the veggies in oil.
Then, pour in the can of coconut milk and vegetable broth. Stir everything together and bring to a boil.
Once boiling, reduce the heat to a simmer, cover the soup with a lid, and let simmer for 15 minutes or until the butternut squash is fully cooked and soft.
Remove the soup from the heat and use an immersion blender to blend the soup ingredients together until smooth. If desired, season with additional salt & pepper at this time.
Serve the soup and top with a swirl of coconut cream and a heaping scoop of herb sourdough breadcrumbs. Enjoy!
Preheat the oven to 400° F and slice and cube the sourdough loaf.
Add the cubed sourdough to a sheet pan and top with the olive oil, nutritional yeast, dried parsley, thyme, garlic powder, salt, & pepper. Toss together until the bread is completely coated in the oil and seasoning.
Add the tray to the oven and bake for 15-20 minutes until the breadcrumbs are crispy. Then, remove from the oven and let cool.
While the breadcrumbs are toasting, prep the veggies. Peel the butternut squash and cut into cubes. Also, cut the apple into cubes, thinly slice the shallots, and mince the garlic.
Add olive oil to the All-Clad non-stick dutch oven and turn on the heat. Once hot and bubbling, add in the apple, shallots, and garlic. Saute for 3-5 minutes until the apples are starting to caramelize and the shallots are translucent.
Next, add the butternut squash and spices including the dried thyme, dried parsley, salt, and pepper to the pot. Saute together 1 minute to coat the veggies in oil.
Then, pour in the can of coconut milk and vegetable broth. Stir everything together and bring to a boil.
Once boiling, reduce the heat to a simmer, cover the soup with a lid, and let simmer for 15 minutes or until the butternut squash is fully cooked and soft.
Remove the soup from the heat and use an immersion blender to blend the soup ingredients together until smooth. If desired, season with additional salt & pepper at this time.
Serve the soup and top with a swirl of coconut cream and a heaping scoop of herb sourdough breadcrumbs. Enjoy!