Yummy Roasted Butternut Squash Soup
This warm, thick, and decadent roasted butternut squash soup will keep you toasty on those cold fall nights. It is rich with flavor, and one cup has more potassium than a whole banana and is loaded with fiber. One serving of butternut squash has 100% of your daily requirements of vitamin A, 40% or vitamin C, and is a great way to hydrate the body since one squash is roughly 87% water. Give this soup recipe a try and tell me what you think!
Ingredients
Large butternut squash (approx 3 lbs)
1 yellow or sweet onion
1 head of garlic
2 apples
1 quart chicken or veggie stock
olive oil
spices including - salt, cinnamon, fresh nutmeg, pepper, flaked sea salt, sage for garnish
Roasted Butternut Squash Soup
Directions:
Peel the squash and scoop out the seeds. Then cut the squash flesh into 1 inch cubes. Peel and core the apples and cut them into 1 inch cubes also. Toss the squash and apples together with olive oil to coat and then add some salt and pepper. You will roast them on a baking sheet at 400 degrees for 30 minutes, but before putting them in the oven, prepare the garlic bulb. Cut the garlic bulb in half horizontally through the middle to make top and bottom portions of the bulb. Then cover the exposed part of the garlic with sea salt and then olive oil. Tent the garlic portions cut side up in foil and roast them alongside the pan of squash and apples for the same amount of time and temperature. Check out this video on roasting garlic…
When the squash, apples, and garlic are done roasting, chop up the onion and sauté it in a large skillet with olive oil and sea salt until fragrant. Then add 1/2 teaspoon of cinnamon and 1/4 tsp nutmeg (prefer fresh) and again, sauté until fragrant.
Add the squash and apples to the sauté and stir until combined. Then add 1/2 quart of stock and cook until all is softened.
Add all of it to a blender and thin the mixture to your liking, using additional stock as needed. Add salt if necessary to your preferred taste.
Serve in a bowl with a dusting of cinnamon, nutmeg, flaked sea salt and pepper. Garnish with sage leaves. Enjoy!