Roasted Squash and Apple Soup

     

     Years ago I made this squash soup for one of our family holiday dinners. It was well liked then and one recipe my husband often requests. Back then I made the 'gourmet' version which called for an unhealthy amount of butter and cream. I've reworked the recipe several times but my husband knew it was not the same as the first soup he had. Yesterday I made this version and it got thumbs up! I had thought it was eliminating the butter and cream that he was missing but I learned it was the combination of butternut and acorn squash that made the taste difference. The green apple is also a significant ingredient. The apple flavor is not distinct but is just enough tartness to contrast with the sweet squash. In my first attempts to rework this recipe I used our local kabocha squash and coconut milk but it altered the taste to much. Later you may like to try the kabocha squash and coconut milk combination in this Thai inspired recipe: Kabocha Squash and Bok Choy Green Curry which is another kind of squash deliciousness!

     If you want to play around with different varieties of squash or just use butternut squash, you will need 3 pounds of winter squash. Stay healthy this winter...a cup of this soup has a generous amount of manganese, vitamin A, vitamin B6 and vitamin C! I love this soup any time of the year. It is especially elegant to serve on a Thanksgiving or Christmas holiday dressed up with a garnish of croutons. 

Roasted Squash and Apple Soup

Makes 12- 1 cup servings

vegan, dairy free

printable recipe

Ingredients:

4 cup roasted squash (about 2 lbs. butternut squash and 1 lb. acorn squash)

1 T. coconut oil

1 cup onion, chopped

2 Granny Smith apples, peeled, cored and chopped

2 cups vegetable broth

1 1/2 cups almond milk

1/8 t. nutmeg

1/4 t. poultry seasoning 

1/2 t. salt (I use Himalayan pink salt)

1/4 t. black pepper to taste

Directions:

1. Preheat oven to 400°. Cut squash length ways in half, with a spoon scoop out the seeds. Rub a small amount of coconut oil on the cut side of squash. Place the squash cut side up on a baking sheet. Bake for about 30 minutes. To test for doneness insert a knife. Squash will be tender when done. Allow to cool then use a spoon to scoop the squash flesh away from the skin.

2. On medium to medium low heat, add 1 T. coconut oil to a 5 quart chili or soup pot. Sauté the onions for about 4 minutes then add the apples. Sauté a few more minutes until the onion and apples soften.

3. Add the roasted squash, vegetable broth, sautéed onions and apples to a blender. Blend until creamy smooth.

4. Return the blended mixture to the pot. Stir in the almond milk, nutmeg, poultry seasoning, salt and pepper. Bring the mixture to a simmer then reduce the heat to low and simmer for about 15 minutes.

Roasted Squash

 4 cups of roasted squash, scooped 

and ready to blend.

Squash, onion, apples and broth

blended and ready to return to the 

pan for seasoning and heating.

The hardest part of this recipe is waiting 

for the squash to roast. Super easy!!