Roasted Apple Butternut Squash Soup

Ive been meaning to get this Roasted Apple Butternut Squash Soup recipe up for awhile now. It’s one of my all-time favourite flavour combinations, that truly gets me through these cold and rainy winter months. This time around I decided to top it fresh parmesan, toasted sunflower seeds and pomegranate jewels.

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Serves: 4
 
Ingredients
  • 1 (3 pound) butternut squash - peeled, seeded, and cubed
  • 2 Granny Smith apple - peeled, cored, and cubed
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 large onion, chopped
  • salt and ground black pepper to taste
  • 4 cloves garlic, minced
  • ½ cup apple cider
  • 1 cup veggie stock
Instructions
  1. Preheat an oven to 375 degrees F. Place squash and apples in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Place squash and apples on a baking pan. Roast the squash in the preheated oven until fork-tender and caramelized about 30 to 40 minutes depending on your oven.
  2. Meanwhile drizzle a bit more olive oil on pan sauté the garlic and onions with a bit of salt and pepper; about 5 minutes. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the veggie stock; simmer over medium-low heat for about 15 minutes.
  3. Puree the roasted squash and apples and veggie stock mixture in small batches using a blender, Garnish each bowl with whatever your heart desires.

 

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