Butternut Squash Apple Soup
Incredibly creamy and nourishing roasted butternut squash apple soup is the perfect option for a quick, comforting dinner at home, and as an added bonus, it will make your house smell like the magic of fall! This recipe is super easy to make, naturally gluten-free and vegan, and SO flavorful.
Servings: 6 servings
Calories: 219kcal
Ingredients
- 3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
- 2 onions chopped
- 2 apples peeled, seeded and chopped
- 2 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups low sodium organic chicken broth or veggie broth for vegan
- 1/2 tsp. curry powder
Instructions
- Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
- Roast for 30 minutes, flipping halfway through.
- Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
- Pour into a large pot and repeat with the second tray. Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).
Video
Notes
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To store: store this soup in airtight containers in the refrigerator for up to about 5 days. To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date. To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop. Recipe adapted from Ina Garten.
To store: store this soup in airtight containers in the refrigerator for up to about 5 days. To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date. To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop. Recipe adapted from Ina Garten.
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 377mg | Potassium: 1064mg | Fiber: 7g | Sugar: 13g | Vitamin A: 24148IU | Vitamin C: 53mg | Calcium: 131mg | Iron: 2mg