Sweet Butternut Squash Soup

Sweet Butternut Squash Soup 2

Butternut squash is one of those vegetables that epitomize fall to me. So vibrant in its lovely orange hue. Slightly sweet and nutty in flavor. Rich in vitamin A and carotene. What’s not to love in this winter squash? This squash blends perfectly into a healthy and comforting soup and because of its natural creamy texture, no added fat is necessary. I love the addition of apple to this recipe. It adds an extra element of sweetness which can’t be beat! The ginger adds warm, spice undertones and the herbs complete the flavor profile. This soup is warm, comforting, and simply delicious! You won’t want to stop at just one bowl…

Sweet Butternut Squash Soup 3

Sweet Butternut Squash Soup

1 large Butternut Squash (approximately 2 pounds)
2 apples (I used Granny Smith)
1/2 sweet onion, diced
1 tablespoon pure maple syrup
1 tablespoon grape seed oil
pinch of salt and pepper
4 cups vegetable stock
1 teaspoon fresh ginger, grated on a microplane
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/2 +/- teaspoon sea salt

Preheat oven to 350° F. Peel squash, then cut the squash into 1-2 inch cubes. Peel, core and cube the apples to the same size.
Place all the cubes onto a parchment-lined baking sheet. Dice the onions and sprinkle over the cubes. Drizzle maple syrup and grape seed oil over top, and sprinkle with salt and pepper. Stir to coat all the cubes. Cook in the preheated oven for 50 minutes, or until the squash is fork tender. Another option: cook in a crockpot on high, covered, for 1-2 hours, until very tender.
Pour cooked squash-apple mixture into a large stock pot to use an immersion blender (or in the crockpot). Add the vegetable stock and pulse with immersion blender until the mixture is creamed. Continue to blend until the desired consistency is achieved. Add remaining herbs. Taste the soup before adding salt to determine if, and how much is needed. Feel free to add more herbs as well, to taste. Warm the soup slowly. *I like to add in some canned coconut milk to give a creamy richness to this soup before serving, but it’s totally optional. Garnish with some chopped apple. Enjoy! (Adapted slightly from Recipe Source: gfjules.com)

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