Carrot, Ginger and Butternut Squash Cream Soup with Jalapeño Apple Chutney

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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

INGREDIENTS

  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 48 ounces chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped
  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 2 quarts chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped

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. 

 

Butternut Squash Soup

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Summer might get the spotlight when it comes to fresh produce, but fall’s bounty should not be underestimated, especially naturally sweet butternut squash. Its smooth texture lends a luscious quality to this creamy soup, highlighting the best of autumn’s abundance. 

This recipe yields approximately 2 1/2 quarts (80 oz or .5 liters) of soup.

INGREDIENTS

  • 3 medium butternut squash
  • 1 tablespoon high-heat olive oil (or cooking fat of choice)
  • 1 tablespoon sea salt
  • 2 large yellow onions
  • 1 tablespoon ghee
  • 14 oz (½ can) of full fat coconut milk
  • 24 oz chicken bone broth
  • 1 teaspoon white pepper
  • 1 tablespoon ground sage
  • Aged balsamic vinegar for dressing, if desired
  • 3 medium butternut squash
  • 1 tablespoon high-heat olive oil (or cooking fat of choice)
  • 1 tablespoon sea salt
  • 2 large yellow onions
  • 1 tablespoon ghee
  • 14 oz (½ can) of full fat coconut milk
  • 24 oz chicken bone broth
  • 1 teaspoon white pepper
  • 1 tablespoon ground sage
  • Aged balsamic vinegar for dressing, if desired

DIRECTIONS

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Peel and rough-chop butternut squash. Toss with olive oil or fat of choice and half of the sea salt. Place on roasting sheet and roast until golden brown. 

  3. While butternut squash is roasting, rough-chop onions.

  4. Melt ghee in Dutch oven (or stock pan) and add onions. Season onions with the rest of the salt.

  5. Sauté onions until they are just past translucent and starting to brown but not yet fully caramelized.

  6. When butternut squash is done, remove from oven and add to the Dutch oven with the onions.

  7. Add chicken bone broth until it’s just covering the top of the vegetables. Bring to a boil. Turn down and add coconut milk and let simmer for 10 minutes. 

  8. Add the white pepper and sage.

  9. Transfer to large Vitamix or food processor and blend until completely smooth. 

  10. Dress with a small drizzle of aged balsamic vinegar and serve hot.

TIPS

**Duck fat works nicely as an alternative to olive oil.

**Amounts of butternut squash or onions can be adjusted depending on what’s in your pantry. I was aiming for 2:1 butternut squash to onion ratio.

**Replace onions with leeks for a low-FODMAP version.

**I always check roasting vegetables at 20 minutes in and adjust heat or flip, based on how they look. For a more even caramelization and if you have the time, you can flip the squash to the other side.

**Leftovers make a quick, delicious breakfast. Heat for 60 seconds in a small stainless steel sauce pan on high heat, pour into mug and drink it. I actually like cold soup, as well, and love having this on hand for a quick lunch in a thermos to go.

 
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