Fall is officially here! Time to pull out the sweaters and enjoy delicious comfort foods like soup. I love soup season. My favorite soup is butternut squash soup. This roasted butternut squash and apple soup is delicious, healthy and easy to make.
Soup is a great way to increase your vegetable intake. This soup is perfect from this dietitian’s point of view. Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease. Furthermore, beta carotene is a precursor to vitamin A, which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium.
- 1 medium butternut squash
- 2 tbsp olive oil, separate
- 1/2 onion, chopped
- 2 garlic cloves
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 granny smith apple, chopped
- 1 honey crisp apple, chopped
- 1 tsp cinnamon
- 960 Ml vegetable stock
- 1 tbsp maple syrup
- Preheat oven to 400 degrees
- Slice squash in half and drizzle olive oil and place on baking sheet face down
- Roast squash for 20-30minutes until softened
- In a large pot, add olive oil and onion. Sauté until translucent. Add garlic and celery stir frequently to avoid burning garlic.
- Add Carrots and apples. Continue to saute until soft. Add cinnamon.
- Remove butternut squash from oven and peel from the flesh.
- Add squash to pot.
- Add vegetable stock and simmer for 20 minutes.
- Add maple syrup and simmer for another 5 minutes.
- Add soup to blender and blend on high speed to desired consistency.
I roasted the squash and added carrots, granny smith apples, and spices. Pretty simple ingredients blended until silky smooth to impress your guests. I brought this soup to brunch and it was a hit. Other squash recipes we are loving is this butternut squash mac and cheese.