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  • Writer's pictureYummy Sprout

Butternut Squash & Apple Soup

Yep, it's still January. Still soup weather. Here is one of my new favorite soup recipes (a twist on my regular version) with a sweet and savory balance that will have you feeling cozy and warm in no time.

Butternut Squash & Apple Soup

Ingredients: 1 large Butternut Squash

Coconut Oil (to coat the pan) 1/4 of a medium Yellow Onion, chopped 1 clove Garlic, minced 2 Apples, pealed & chopped 1 Cinnamon Stick 1/2 tsp Nutmeg 1/2 tsp Turmeric 1-2 tbsp Fresh Rosemary, minced 3-4 cups Chicken Stock or Veggie Stock Salt & Pepper to taste Heat oven to 400°f. Cut the squash lengthwise and scoop out the seeds (an ice scream scoop works great for this). Place face down on lightly oiled baking sheets (to prevent sticking). Roast squash for 30-45 minutes. Allow to cool and begin the rest of the recipe. Heat oil in a large saucepan or small stockpot over medium heat. Add the onions, garlic, apple and sauté for a few minutes. Add the cinnamon stick, nutmeg, turmeric and rosemary and cook a few minutes, stirring gently a few times. Add the stock and allow to cook for 5-10 minutes while you scoop the roasted squash from the skin (remember that ice scream scoop? comes in handy here too). Add the squash to the pan and cover. Allow to simmer for 10 minutes. Remove the cinnamon stick. Purée the soup in a blender till smooth and return to the pan. Simmer for an additional 5 minutes. Add salt and pepper to taste. Serve warm. Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

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