Roasted Butternut Squash and Apple Soup

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One of my favourite things about fall is all the different squash that’s out there. Among my favourites are delicata squash, spaghetti squash and butternut squash!

 

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Is there anything more comforting than a warm bowl of soup on a chilly winter day? Nope! Throw in a hot chocolate and some Netflix and you’ve got the perfect cozy day!

I enjoyed this silky butternut squash and apple soup alongside maple dijon pecan crusted salmon this weekend while I was watching the Gilmore Girls revival! Firstly, if you don’t watch Gilmore Girls, what are you waiting for? It’s such a funny, witty show about family, friendship and relationships! Lorelai makes me crack up. I find myself actually laughing out loud at her jokes! Seriously, go watch it!

If you do watch GG, are you team Logan, Jess or Dean? I have to admit I’m team Logan forever (although mature Jess in the revival comes in close second). Also, the 4 last words.. HOLY CREPE! They’re definitely making more episodes, right? Fingers (and toes) crossed!

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Back to soup! This roasted butternut squash soup is quick to make. You can also pre-roast the butternut squash the day before so you can make the soup in under 20 minutes the next day. Either way, I believe you will love this creamy soup! The apple adds such nice sweet and crisp flavour

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Roasted Butternut Squash and Apple Soup (serves 4)

Ingredients:

  • 1 onion, diced
  • 2 apples, peeled and sliced (I’m using empire apples)
  • 1 butternut squash
  • 3 cups vegetable broth
  • 1/2 cup cream (dairy-free option: 1 can of coconut cream)
  • salt to taste

Directions:

  1. Peel and chop butternut squash. Toss in a little oil and sprinkle with sea salt. Roast at 350F degrees for 20-30 minutes or until tender.
  2. In a pot over medium heat, add 1-2 tbsp avocado oil and caramelize the diced onion for 5-7 minutes.
  3. Add apples, roasted butternut squash and vegetable broth. Bring to a boil and let simmer 10-12 minutes or until apples are tender. Add cream and salt to taste. Pulse with a hand blender (or let it cool and pour it in your regular blender).
  4. Enjoy! Soup will store in a glass jar for 5-6 days or you may freeze it for longer.

happy cooking,

Sarah

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