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Roasted Butternut Squash and Apple Soup Recipe

Award winning Roasted Butternut Squash and Apple Soup featured in Westways Magazine, made with sweet roasted butternut squash, apples, carrots and herbs, pureed in the smoothest most flavorful, ideal fall soup.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 177kcal
Author Florentina

Ingredients

  • 1 lb butternut squash -peeled, seeded and cut into one inch cubes
  • 2 granny smith apples cut into 1 inch pieces
  • 1 medium onion -diced
  • 1 carrot -sliced
  • 4 tbs butter (organic grass fed)
  • 1/2 cup white wine
  • 3 cup vegetable stock
  • 1/2 cup heavy cream or coconut cream organic (optional)
  • 1 tsp sea salt + more to taste
  • black pepper to taste -freshly cracked
  • 1/2 tsp red pepper flakes + more to taste
  • 7 sprigs thyme -leaves only
  • 1 bay leaf
  • 3 tbsp fresh chives for garnish
  • 1 pincg freshly grated nutmeg

Instructions

  • 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.
  • Heat up the 3 tablespoons of butter over medium-low flame 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. Add the roasted squash and apples to the pot together with the vegetable or chicken stock. 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 heavy cream or coconut cream and cook an additional 3 minutes.
  • Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.

Notes

For a Vegan version of this butternut squash apple soup, simply hold back the cream and garnish with extra herbs instead.

Nutrition

Serving: 2g | Calories: 177kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 705mg | Potassium: 357mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7820IU | Vitamin C: 17.9mg | Calcium: 44mg | Iron: 1mg