This seasonal soup is packed with nutrients and perfect for keeping you full and warm on those long winter days.
Roasted Butternut Squash and Apple Soup
- 2 medium sized butternut squashes (~ 5 lbs total)
- 2 dollops of margarine or Earth Balance
- A sprinkle of salt and pepper
- 2 tbsp olive oil
- 1 large white onion, peeled and diced
- 1 heaping tbsp minced garlic
- 2 medium sized Gala apples, peeled and diced
- 1 medium carrot, peeled and chopped
- 32 oz low sodium vegetable broth
- 2 cups of water
- Seasonings: salt, pepper, cayenne
Slice your squashes in half length-wise and scoop out the seeds and pulp from the larger end. (This is a good tutorial if you’ve never done it before).
Season with salt and pepper and a dollop of butter or Earth Balance in each cavity, if desired. Roast at 375 degrees face up for 35 minutes, and then 20 minutes at 400 degrees. Obviously, check on the squash periodically as each oven is different. It’s done when you can easily pierce through to the bottom with a knife.
While your squash is roasting, coat the bottom of a hot pan with olive oil. Add your onion and garlic and cook until the onion is soft. Add your vegetable broth, water, apples, and carrot and bring to a boil. Cook until the apple and carrot are soft (~20 minutes).
Once your squash has cooled, scoop out all tasty stuff and dump into your soup pot. Give it a quick stir to mix it thoroughly. Discard the skin.
Now, blend your soup in batches transferring to a separate pot after each blend until you’re left with a bisque. Back on the stove to keep warm! Season to taste.
We added a sprinkle of cayenne on top which contrasted so nicely with the sweet apples and the savory, roasted squash. Not to mention it gives your metabolism a kick!