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Roasted Butternut Squash and Apple Soup

| 02/15/2014 | Reply
Roasted Butternut Squash and Apple Soup
 
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Recipe Type: Light Meal
Cuisine: Vegan
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
 
Butternut squash is considered to be one of the Super Foods - high in fiber, antioxidants, phytonutrients, beta-carotene and anti-inflammatory compounds. Feel free to top it off with a few thinly sliced apple strips, or roasted (and salted if you like) pumpkin seeds for additional color, crunch and nutrition.
What You Need
  • 4 cups of peeled and cubed butternut squash, roasted
  • 1 large apple, peeled, cored and cubed
  • ½ of a large yellow onion, diced
  • 1 Tbsp coconut oil
  • ½ to 1 teaspoon curry powder (or to taste)
  • 3-1/2 cups vegetable broth
  • ½ cup almond milk
  • 1 tsp salt (or to taste)
  • Cinnamon (few dashes)
  • Roasted salted pumpkin seeds (optional)
How to Do It
  1. Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  2. Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  3. Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste
  4. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  5. Enjoy with crusty bread
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Category: Light Meals

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