Carrots, ginger, and butternut squash make a quintessential fall combination that speaks to the season. That is to say, it's always a winner, and this soup variety, which includes coconut cream and the additional sweetness of an overripe banana—is our favorite way to marry the three. The mild heat from the jalapeño chutney is the perfect unexpected finish. Depending on your preference, this soup is as delicious when made with chicken or vegetable stock.

This recipe yields 8 servings

Directions

1. In a large heavy bottom pot, sauté the onions, jalapeños, apples, turmeric, and ginger on medium heat. 

2. Add butternut squash and carrots. Continue sauteing for another 5 minutes.

3. Add the broth and coconut cream. 

4. Bring to a boil, then quickly reduce to a simmer. Allow it to cook for about 15 minutes or until the squash and carrots are fork tender, then add the overripe banana.

5. Puree the soup until smooth using an immersion blender or standing blender. Add lime juice and zest. 

6. Serve with a spoonful of apple chutney (directions below).

Jalapeño Apple Chutney 

1. In a small pot add 1 tablespoon olive oil, as well as the red onions and jalapeño. Saute for a minute or until the onions are translucent.
   

2. Add fine diced apples. Sauté on medium heat for 2 more minutes.
   

3. Add the honey and carmelize for about a half a minute. Then add the vinegar.
   

4. Take it off the heat and add the cilantro, lime juice, and lime zest. Serve atop the soup. 

TIPS

**Aim to use an apricot jam that is made without added sugar. 

**The jalapeño apple chutney is also great atop your favorite protein or vegetables. It will keep in an airtight container in the fridge for up to 5 days.