roasted butternut squash and apple soup
-ingredients-
1 large butternut squash, peeled, de-seeded and cubed
1 sweet onion (or any onion you have on hand), peeled and quartered
1 large sweet apple (fuji, gala or mcintosh work nicely) peeled, cored, and chopped into 1/4s
1 small head of garlic
5 tbsp or so of extra virgin olive oil
1 tbsp curry powder
fresh cracked pepper (eyeball it, just enough to season the roasting veggies)
4 cups chicken or vegetable stock (I used a home made vegetable stock)
1 cup apple juice or cider
3 tbsp of plain organic nonfat yogurt (I used thickened greek style...if you want to make this vegan you could probably substitute this for silken tofu or cashew cream)
1/8 tsp cinnamon
a couple pinches of salt, to taste
extra pepper for seasoning at the end
-preparation-
Preheat oven to 400 degrees F
Prepare stock if you are using home made stock. I also like to simmer a few slices of ginger and a couple whole cloves in the stock before hand for this soup then remove them before adding in the veggies. Since I made home made stock I just added the ginger and cloves in then before straining it.
Prepare vegetables and apple as stated and combine in a large roasting pan lined with aluminum foil (this is optional but I find it makes clean up WAY easier). Drizzle with the olive oil and toss with curry powder and some cracked pepper. Cut the top off of the head of garlic, drizzle with olive oil, wrap separately in aluminum foil and set in center of the roasting pan with the rest of the vegetables.
Roast for 45 minutes.
After veggies are done roasting, transfer from roasting pan into a large soup pot. Squeeze the roasted garlic cloves out of the skins and into your pot. They should come out almost like a paste. Add stock, juice, yogurt and cinnamon.
Simmer this for about 10-15 minutes and then transfer into a blender, or use an immersion blender in the soup pot to puree the soup. Do this in small bits if you can't fit it all in the blender at once. Transfer back to soup pot and reheat as needed. Season with extra salt and cracked pepper as your taste prefers.
Your soup is done! Serve it up and eat it!
1 large butternut squash, peeled, de-seeded and cubed
1 sweet onion (or any onion you have on hand), peeled and quartered
1 large sweet apple (fuji, gala or mcintosh work nicely) peeled, cored, and chopped into 1/4s
1 small head of garlic
5 tbsp or so of extra virgin olive oil
1 tbsp curry powder
fresh cracked pepper (eyeball it, just enough to season the roasting veggies)
4 cups chicken or vegetable stock (I used a home made vegetable stock)
1 cup apple juice or cider
3 tbsp of plain organic nonfat yogurt (I used thickened greek style...if you want to make this vegan you could probably substitute this for silken tofu or cashew cream)
1/8 tsp cinnamon
a couple pinches of salt, to taste
extra pepper for seasoning at the end
-preparation-
Preheat oven to 400 degrees F
Prepare stock if you are using home made stock. I also like to simmer a few slices of ginger and a couple whole cloves in the stock before hand for this soup then remove them before adding in the veggies. Since I made home made stock I just added the ginger and cloves in then before straining it.
Prepare vegetables and apple as stated and combine in a large roasting pan lined with aluminum foil (this is optional but I find it makes clean up WAY easier). Drizzle with the olive oil and toss with curry powder and some cracked pepper. Cut the top off of the head of garlic, drizzle with olive oil, wrap separately in aluminum foil and set in center of the roasting pan with the rest of the vegetables.
Roast for 45 minutes.
After veggies are done roasting, transfer from roasting pan into a large soup pot. Squeeze the roasted garlic cloves out of the skins and into your pot. They should come out almost like a paste. Add stock, juice, yogurt and cinnamon.
Simmer this for about 10-15 minutes and then transfer into a blender, or use an immersion blender in the soup pot to puree the soup. Do this in small bits if you can't fit it all in the blender at once. Transfer back to soup pot and reheat as needed. Season with extra salt and cracked pepper as your taste prefers.
Your soup is done! Serve it up and eat it!