Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup
What I love about Butternut Squash Soup
It’s finally soup season! Although, it doesn’t feel like it yet here on the island; we have been experiencing October weather like never before! But even though it’s still warm and sunny, it hasn’t stopped me from getting in the autumn mood!
Butternut squash soup is a long time favourite of mine, especially this time of year. My love for butternut squash soup goes way back. Over a decade ago, when my husband and I were still dating, he made me the most delicious butternut squash soup and I’ve been hooked ever since! I would have to say that it is my favourite of all the blended soups. It’s so creamy even without adding any cream or coconut milk. I love to serve this one warm with a dollop of plain greek yogurt and some crispy fried sage leaves.
How to make Crispy, Fried Sage Leaves:
If you’ve never made fried sage before it is incredibly easy to do. Simply add a knob of butter to a small stainless steel fry pan and add in the sage leaves. The butter should be bubbling! Fry them on medium heat for about 30 seconds to 1 minute and then remove them to a paper towel-lined plate.
What you will need to make Roasted Butternut Squash and Apple Soup
Here’s a list of ingredients that you will need:
Butternut squash - You will need about 7 cups peeled and cubed butternut squash from 1 large butternut squash.
Apples - Any variety of apple works here. I like honeycrisp or gala.
Butter - You will sauté the celery, onion and garlic in butter as well as roast the squash and apple in butter. Either salted or unsalted butter works for this.
Celery, Onion & Garlic - Celery, onion and garlic add so much flavour to a soup and this one is no different. I recommend using fresh garlic for the best flavour. The fragrant smells of sautéing these three vegetables together is absolutely wonderful!
Vegetable broth - You can use either vegetable broth or chicken broth for this soup.
Coconut milk - This soup is delicious on it’s own, but to level it up and give it a more creamier taste and texture, we are adding a can of full-fat coconut milk. If you are not dairy-free or prefer dairy, then heavy cream or heavy whipping cream works as well.
Spices - For the spices, all you need is a little cinnamon, dried sage and salt and pepper.
Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup
Ingredients
- 7 cups cubed butternut squash
- 3 cups peeled, cored, diced apples
- 1/4 cup unsalted butter, melted
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 1/2 cups chopped celery
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- 1 tsp cinnamon
- 1/2 tsp ground sage
- 2 tsp sea salt
- 1 tsp fresh cracked black pepper
- *optional* plain greek yogurt, for topping
- *optional* fresh sage leaves fried in butter, for topping
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the cubed butternut squash, diced apples and melted butter and toss to combine. Season with salt and pepper.
- Roast the squash and apples in the preheated oven for 30 minutes or until they've started to brown.
- While the squash and apples are roasting, heat a heavy-bottomed pot over medium heat and add a knob of butter. Add the onions, celery and garlic and sauté until softened.
- Add the cinnamon, ground sage, salt and pepper and sauté for another minute.
- Add the broth and coconut milk and stir to mix completely.
- Add the roasted squash and apples to the pot and pulverize the soup with a hand blender. Continue to blend until the soup is completely smooth and no chunks remain. Season with salt and pepper to your preference.
- Divide the soup into bowls and top with plain greek yogurt and crispy fried sage leaves. Enjoy!