Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple 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! Though it is still warm and sunny, it hasn’t stopped me from getting my comfort foods on! Butternut squash soup is a long time favourite of mine during the autumn months. In fact, it was one of the first things that my husband ever cooked for me. I would have to say that it is my favourite of all the blended soups. It’s so creamy even without any added cream. I added a can of coconut milk to this recipe and it just levels up that creaminess.

Soups are the best because all you really need is a big pot, a knife and a cutting board. This makes clean up extra quick and easy. I used really simple ingredients in this recipe including:

• butternut squash

• apple

• onion

• garlic

• celery

Accompanying the vegetables is a basic vegetable stock, coconut milk and a few spices. I love to serve it warm with a dollop of plain greek yogurt and some crispy fried sage leaves. If you’ve never made fried sage before it is incredibly easy to do. Just add a knob of butter to a nonstick pan and add the sage leaves. Fry them on medium heat for about 30 seconds to 1 minute on each side and then remove them to a paper towel to drain. They will crisp up right away. This is the ultimate cozy meal to serve your dinner guests whether it’s for an appetizer, lunch or even the main dish at dinner time.

Roasted Butternut Squash and Apple Soup

soup, cozy, warm, butternut squash, apple, fall soup, dairy-free, gluten-free, vegetable soup

lunch, dinner

American

Yield: 6-8

Author: Courtney Sketchley

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Roasted Butternut Squash and Apple Soup

This sweet and tangy butternut squash soup with apples is the coziest meal for a crisp autumn day.

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

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. In a large mixing bowl, add the cubed butternut squash, diced apples and melted butter and toss to combine. Season with salt and pepper.
3. Roast the squash and apples in the preheated oven for 30 minutes or until they've started to brown.
4. 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.
5. Add the cinnamon, ground sage, salt and pepper and sauté for another minute.
6. Add the broth and coconut milk and stir to mix completely.
7. 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.
8. Divide the soup into bowls and top with plain greek yogurt and crispy fried sage leaves. Enjoy!

www.strawberrycreamkitchen.ca/blog/roasted-butternut-squash-and-apple-soup

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