Roasted Garlic and Butternut Soup with Apple Chutney and Crunchy Toppings | Vegan

I love soups! Like this sweet potato and red lentil soup, or this cauliflower soup with carrot chips. This one is my husband’s latest favourites. An oven-roasted garlic and butternut soup with apple chutney and crunchy toppings. Completely delicious, simple to make, and you can double the recipe to make a big batch, and freeze some of it for another time.

It reheats wonderfully the next day too. And the day after that. However, the apple chutney is so good, you might need to make another batch! haha

Delicious flavours and warming comfort, perfect when the weather outside is cold!

Bon appétit!

ECP xo

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Roasted garlic and butternut soup with apple chutney and crunchy toppings

Course: Soup

Cuisine: European

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6 servings

A simple yet impressive oven-roasted garlic and butternut soup with apple chutney and crunchy toppings. Comforting and delicious, perfect anytime! 

Ingredients

Soup

• extra-virgin olive oil for cooking
• 3.3 lbs large butternut squash (1.5 kg/3.3 lbs) you might need 2 squashes
• 2 garlic heads large
• 2 cups broth vegetable, or chicken if you eat meat
• 200 ml coconut milk 1/2 of a regular can or 1 mini can
• 2 tsp curry spice mix
• 1 tsp sea salt
• pepper to taste

Chutney

• 4 apples peeled and cores removed
• 2 medium size onion minced
• 1/4 tsp ground cinnamon
• a pinch of sea salt

Toppings

• walnuts coarsely chopped
• cilantro micro-sprouts (or chopped fresh cilantro)

Instructions

1. Wash the butternut squash(es), and cut in half lengthwise. Sprinkle with half of the curry powder.
2. Cut the top off both garlic heads, just enough to show the inside flesh.
3. Put parchment paper on top of a large baking sheet, put the butternut halves cut-side down on the pan. Put the 2 garlic heads on the baking sheet as well and drizzle the top with a bit of olive oil.
4. Bake in a 375F oven for about 30 minutes, or until the squash is cooked.
5. Once cooked, remove from the oven, and let cool down for 10 minutes, then remove the skin and the seeds from the squash.
6. To make the apple chutney: In a small pot over medium heat, drizzle a bit of olive oil and sauté the minced onion for about 5 minutes, or until it starts roasting.
7. Peel the apples and cut into very small chunks.
8. Add the apple pieces to the onions, mix, and cover. Reduce the heat to medium-low.
9. Cook for 5-10 more minutes, mixing every so often.
10. Add the cinnamon and sea salt, mix, and continue cooking on low, covered, for 5-10 more minutes.
11. To continue the soup: Put all the cooked butternut flesh in a medium size pot, then take the garlic heads and simply push at the bottom until all the soft cooked garlic comes out and put it in the pot as well. Be careful while doing this, it will be hot!
12. Add the rest of the curry powder, the water or broth and bring to a boil (if using water and bouillon cube, bring the water to a boil and take a bit of the boiling water out in a small bowl to dissolve the bouillon cube before returning to the pot).
13. Use a hand blender to purée the soup.
14. Add the coconut milk, mix, and bring to a boil.
15. Add the salt and pepper, mix, and serve with the apple chutney on top, chopped walnuts, and fresh cilantro.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 262kcal | Fat: 7g | Saturated fat: 6g | Sodium: 718mg | Potassium: 1145mg | Carbohydrates: 51g | Fiber: 8g | Sugar: 20g | Protein: 3g | Vitamin A: 26750% | Vitamin C: 61.1% | Calcium: 145% | Iron: 3.3%