Fall is almost here and the gourds and pumpkins are making their way into food stores! Their presence inspired me to make a roasted butternut squash & apple soup. This dish is the perfect way to warm up on a chilly day.
I love to eat seasonally. It’s an easy way to nourish your body and diversify your diet all year round. Plus, fruits and veggies taste so much better when they are in season.
This recipe is so incredibly easy and does not take much time to prepare with the exception of roasting the fruits and veggies. There is also the added bonus of a delicious aroma in your kitchen while your ingredients are roasting.
1 medium/large butternut squash
2 apples (choose those with a bit of sweetness)
1 yellow onion
1 container of organic chicken stock
Spices: cinnamon, nutmeg, sea salt and pepper as you like!
Preheat the oven to 425 degrees. Take the skin off the butternut squash and cut into cubes about the same size and thickness. Peel 2 apples and 1 yellow onion. Cut both the apples and onion into slices. Toss everything with olive oil, sea salt and pepper. Roast in the oven for 25-35 minutes checking periodically.
Once soft, take out the roasted squash/apples/onions and combine with organic chicken stock, cinnamon and a bit of nutmeg either in a Vitamix or transfer to a pot and use an immersion blender. The vitamin will heat the soup as it’s blending.
You have the option to puree in the Vitamix or I prefer to use an immersion blender to give the soup a bit of texture. You can achieve the same textured results in the Vitamix but it can sometimes be a bit messy as I often have to blend in batches.
Once you have blended the stock and roasted goodness, you can top off your soup with a little garnish like parsley or sage and serve! Now how easy was that.
Now we eat. Mangiamo!