Soups & Stewsciaoflorentina5.0
Roasted Butternut Squash Soup with Apple
Award winning Roasted Butternut Squash Soup with Apple featured in Westways Magazine, made with sweet roasted butternut squash, apples, carrots and herbs, pureed in the smoothest most flavorful, ideal fall soup.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- pot
- blender
📝 Preparation Steps
1
Preheat your oven to 400 F. In a large baking dish toss the apples, butternut squash, carrot slices, red pepper flakes, bay leaf, sea salt, pepper and thyme with 1 tbs of melted butter or olive oil. Roast uncovered for ⏱️ 45 minutes or until tender.
butternut squash (-peeled, seeded and cut into one inch cubes)1 lbcarrot (-sliced)1bay leaf1sea salt (+ more to taste)1 tsp
2
Heat up the 3 tablespoons of butter or olive oil over medium-low heat in a cast iron pot. Saute the diced onions with a pinch of sea salt until translucent. Add the wine and let it reduce by half.
sea salt (+ more to taste)1 tsp
3
Transfer the roasted squash, apples and vegetable stock to the pot with the onion. Bring to a simmer and allow to cook together for ⏱️ 5 minutes. Discard the bay leaf and using a hand held blender puree the soup until smooth. Add the cream or coconut cream and cook an additional ⏱️ 3 minutes. (NOTE - For the silkiest results is best to puree the soup in a powerful stand blender carefully working in batches if needed).
vegetable stock3 cupsbay leaf1
4
Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.
fresh chives (for garnish)3 tbspfreshly grated nutmeg1 pinch
Nutrition Facts
calories
177 kcal
fat Content
11 g
serving Size
2 g
fiber Content
3 g
sugar Content
7 g
sodium Content
705 mg
protein Content
1 g
cholesterol Content
15 mg
carbohydrate Content
17 g
saturated Fat Content
8 g
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