Roasted Butternut + Apple Soup



The chilly evenings of late have put me in the mood for cozy and warm dinners, directing my palete towards the roasted flavors of potato and squash.  These winter veggies are in season, meaning they are harvested at the peak of their flavor. My favorite this season has been the unassuming butternut squash. As a delicious, thick and filling veggie, it always satisfies my longing for a hearty and flavorful treat. Since I began taking the time to roast and puree it for thick soups and stews, spoonful by spoonful, this quirky squash has made its way into my heart.

{Roasted Butternut + Apple Soup}

Large Organic Butternut Squash, quartered, cleaned + roasted
5-6 tbsp of Coconut Oil
2-3 cups of GF Vegetable Broth (adding less or more to get the consistency you desire)

2 Organic Granny Smith Apple, chopped chunky (divide evenly into two piles)
1 Organic Sweet Onion, chopped chunky
4-5 Organic Carrots, peeled and sliced chunky
5 Organic Celery Stalks, chopped
2 cups Organic Mushrooms, sliced

Sea Salt + Black Pepper, to taste
Garlic Powder, to taste
Cinnamon, to taste
Oregano, to taste


Roasting the Butternut:
{Note} I try to roast my butternut whenever the oven is warm from baking other meals. Roasting on a separate day from making the soup helps to break up the prep work.  If you have your butternut roasted ahead of time, then this soup can take you less than thirty minutes. I know we all love the quick and easy nutritious meal!

Preheat your oven to 425 degrees. Slice your squash in half and scoop out the seeds. Slice each section once again and coat in coconut oil.  If your oil,  is hard scoop a tablespoon or two and place them on top of the squash.  The oil will melt in the oven. Place the squash sections in a baking pan and then carefully slide into the heated oven. Roast the squash until the skin is crinkly and the flesh is  soft and moist.

Soup Prep:
Place your onions and mushrooms in a pan and sauté in a tablespoon or so of coconut oil.

Bring the broth to a boil in separate large pot, then add your first pile of apples. Simmer until apples are beginning to soften.  Scoop out a cup of the hot broth and apples and set aside.  Add the carrots and celery to the remaining broth.  Cook on medium heat until veggies are slightly soft, upon which you will toss in the sautéed onions, mushrooms and the second pile of chopped apples.

Scoop the flesh out of the roasted squash and place in your blender.  Add the cup of hot broth and apples you had set aside and purée until very smooth.

Add squash purée to the large pot. Season with sea salt, pepper, garlic, cinnamon and oregano, to taste.  Stir until well mixed.  Then lower the heat and allow the soup to simmer for a bit, keeping it warm until you're ready to serve.

Lovely job! Now, savor the smooth creaminess of fresh dairy-free butternut soup. Bon Appetite!

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