It’s easy, it’s vegan, it’s paleo, and it tastes good
Ingredients
1 butternut squash, top trimmed off and cut in half lengthwise, seeds and guts removed
Reserve seeds (only if you’d like to roast them)
1 granny smith apple, cubed
2 small cooking onions, cubed
4 cups of vegetable broth
1 cup of coconut milk (the kind from a can)
1 tablespoon olive oil or melted coconut oil
1/2 tablespoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon cinnamon powder
1/2 teaspoon paprika
Ground black pepper, to taste
Directions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Prep, gather, and measure out ingredients.
3. Drizzle the olive oil over the onion, apple, and butternut squash as well as a pinch or two of salt, all of the ground cinnamon, and ground black pepper to taste.
4. Place butternut squash cut side down on a baking sheet lined with aluminum foil; add chunks of onion and apple to baking sheet as well.
5. Place in preheated oven for one hour.
Note that if you want to roast the seeds you should clean them, then add a little olive oil, salt and pepper to taste, and place them on a baking sheet lined with aluminum foil. Put the seeds in the oven during the last 10 minutes of baking time. If they’re not done (take one to try—if it’s crisp, then it’s done), turn the oven off and leave them in there for another five minutes.
6. Scoop the butternut squash away from its skin with a spoon or ice cream scooper. You may just be able to pull the skin off as well. Discard skin.
7. Place roasted squash, apples, onions, and broth in a blender with remaining spices and coconut milk.
8. Blend until smooth.
9. At this point you can either let it cool to store it in the fridge or transfer it to a pot to bring to a boil.
Enjoy with bread.
Photos by Mirali Almaula.