Roasted Butternut Squash & Apple Soup

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This soup is a wonderful staple in the fall and winter months. It is truly nourishing and such a warming, cozy meal. I often make big batches and am sure to save some in the freezer for those days when I don't have time or just don't feel like cooking.

Roasted Butternut Squash & Apple Soup

Author: Stephanie || Prep time: 45 mins || Cook time: 1 hour || Total time: 1 hour 45 mins

This soup is a wonderful staple in the fall and winter months. It is truly nourishing and such a warming, cozy meal. I often make big batches and am sure to save some in the freezer for those days when I don't have time or just don't feel like cooking.

Ingredients

  • 1 medium butternut squash roasted (approximately 4 cups)
  • 1 medium sweet potato ( peeled and roasted in a bit of coconut oil with a sprinkle of salt & pepper)
  • 2 large or 3 medium apples (peeled and roasted with the sweet potato)
  • 1 clove garlic minced
  • 1 tbsp. coconut oil
  • 6 cups broth ( I use homemade chicken broth)
  • 1 can full fat coconut milk (400ml)
  • squeeze of 1/2 fresh lemon
  • 1 tbsp. (Approx 1 inch section) of grated fresh ginger
  • 1 tbsp. turmeric
  • 1 tbsp. garam masala
  • 1 tsp. mustard seeds
  • sea salt to taste

Instructions

  1. First roast your squash. I usually just cut in half, and roast in pan with a small layer of water at 380 degrees fahrenheit until cooked thoroughly.
  2. Peel and cube the sweet potato and apples, toss in a bit of coconut oil and sprinkle with salt and pepper. I these in the oven at the same time as the squash. Both probably take an average of 40-45 minutes.
  3. Once your veggies are roasted, saute the garlic, ginger and spices on medium heat in your soup pot with a bit of coconut oil for a few minutes.
  4. Then add the roasted squash, potato and apples for a minute or two and then add the broth.
  5. Turn heat down to a low simmer.
  6. Once you have added the broth, blend with an immersion blender until smooth.
  7. Add the lemon juice and stir.
  8. Now, add the coconut milk while simmering on low heat and stir until fully incorporated.

Notes

Store in the fridge for up to 5 days or keep on hand in the freezer for a quick go to healthy meal.

For EveryoneStephanie MoodyMains, SoupsComment