You butternut skip this recipe, try a little squash this holiday season!
Butternut Squash Soup with Sliced Apples and Cinnamon
As a person who indulges on soups, this butternut squash soup is definitely a nice fall treat and intro into the winter season. It is creamy and hearty while being completely vegan and warming you from the inside out. To increase the volume of the soup, I added three pounds of carrots in add to the three pounds of butternut squash. This give the soup more of a complex flavor making the eating experience more enjoyable.
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Ingredients
1 Large Butternut Squash (3lbs), Halved Vertically and seeds removed
3# Carrots Diced.
1 Tbsp. Olive Oil, plus extra for drizzling
1 ea. Leek, Thinly Sliced, White Parts only
1 Tsp. Salt
4ea. Garlic, Cloves pressed or minced.
⅛ Tsp. Ground Nutmeg
⅛ Tsp. Ground Cinnamon
2 Quarts Vegetable Broth, as needed
Garnish
1 Green Apple, sliced
Method
Preheat the oven to 425 degrees Fahrenheit, and line sheet tray with foil or parchment paper. After taking out the seeds, place onto the tray. Rub olive oil on squash and season with salt and pepper.
Place the squash face down and roast until it is tender and completely cooked through. About 40-50 minutes. Set the squash aside until it is cool enough for you to handle.
In a large pot begin to warm 1 tablespoon of olive oil. Add leeks, and salt. Cook for 3-4 minutes on medium high heat, then add minced garlic. After 30 seconds add diced carrots once aromatic.
Cook for 5-10 minutes. Add vegetable broth and bring to a simmer. Cook for 20-25 minutes or until carrots are cooked.
While that is cooking, scoop out squash. Place in a bowl until you are ready to blend soup.
Once carrots are cooked, begin combining ingredients in the pot and the squash into a blender in stages, to keep the blender from overflowing.
After completely blending soup, season to taste with additional salt, black pepper, ground cinnamon, and a sweetener of your choice.
Serve and enjoy.
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