Squash Soup with Fresh Herbs

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 1 medium (about 2 1/2 lb) butternut squash
• 1 large crisp apple
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 3 tbsp extra-virgin olive oil
• 4 cups vegetable broth
• 3/4 cup full-fat coconut milk
• 2 tbsp fresh lemon juice
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground coriander
• 1/8 tsp pinch cayenne
• 3 tbsp chopped fresh chives
• 3 tbsp chopped fresh parsley
• 1/4 cup toasted pepitas
• 1/4 cup crème fraîche or plain yogurt

Instructions

1. 1Peel and seed the butternut squash, then cut the flesh into 1-inch cubes. Core and roughly chop the apple; no need to peel. Dice the onion and smash the garlic cloves.
2. 2Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and salt; cook, stirring often, until translucent and soft, about 6–7 minutes.
3. 3Stir in the garlic, thyme sprigs, sage leaves, coriander, and cayenne. Cook just until fragrant, about 45 seconds, so the herbs bloom without burning.
4. 4Add the squash cubes and chopped apple. Season with the remaining salt and black pepper, then pour in the vegetable broth. Bring to a lively simmer.
5. 5Reduce heat to medium-low, cover partially, and cook until the squash is completely tender when pierced with a fork, 18–22 minutes.
6. 6Remove and discard the thyme sprigs. Using an immersion blender, puree the soup directly in the pot until completely smooth and silky. (Alternatively, carefully blend in batches in a countertop blender.)
7. 7Stir in the coconut milk and lemon juice. Warm through over low heat for 2–3 minutes; do not boil hard. Taste and adjust salt, acid, or spice.
8. 8Ladle into four bowls. Swirl a spoonful of crème fraîche into each, then shower with chopped chives, parsley, and toasted pepitas.
9. 9Serve hot with crusty bread or a simple side salad for a light yet satisfying midday meal that highlights peak squash and apple.