Wednesday, 16 October 2013

Roasted apple and butternut squash soup

Since I now have a boatload of apples, I've been racking my brain with what to do with them.  I decided to create a series of all things apples.  After all, October is national apple month!
I started with a favorite of mine, Butternut squash soup but with a twist.  Add roasted apples to the mix and you have yourself a top notch, sweet and savoury soup.  The best part about this soup, other than the fact that it's smooth, creamy, healthy and delicious, is that you're home will smell like fall!  The essence of freshly picked apples with cinnamon and nutmeg will linger in the air...Mmm..
This recipe is super easy too, and you can buy pre-cut squash if you don't want to tackle the slicing, dicing, pitting and peeling of the squash.


- 1 Butternut squash
- 3 apples + 1 thin slice (I used a variety of kinds)
- 2 tsp EVOO
- 1/2 an onion
- 1 clove garlic
- 2 cups vegetable broth + more water depending on desired thickness
- 1 tsp nutmeg
- 1 tsp cinnamon 
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper (omit if you don't want any spiciness) 
- salt 
- pepper
- 1 tbsp greek yogurt 

Preheat oven to 350 C
Slice squash in half lengthwise and the apples into roughly 6 pieces.  Place on a roasting pan and roast for 30 min. 
In a large saucepan, heat olive oil and add half of the chopped onion and garlic.  Sauté until onions are clear, roughly 10 min.  
Remove squash and apples.  Peel the squash by slicing the skin off (it will be hot but I find the skin easier to remove this way)
Add vegetable broth, squash and apples to saucepan.
 Add all the spices and let boil for 10 minutes or until the squash is tender. 
If you do not have a handheld blender, get one! you can transfer the mixture with a ladle into a blender and blend in batches.  Once blended and smooth, simmer the soup back in the saucepan with a lid for 10 more minutes.
Serve and garnish with a dollop of greek yogurt and an apple slice. 


Em xox 

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