Sunday, December 20, 2015

Roasted Butternut Squash and Apple Soup


This soup is really worth blogging about. I tried to find a similar recipe but ended up having to create my own to get the flavoring just right. I hope you will enjoy it as well.

I love this time of year and the warmth a good soup brings. This is one of my favorites with the combination of both apple and butternut squash. The roasting process adds a lovely caramelized richness and the aroma in the kitchen is out of this world. The secret ingredient is curry. It adds a robust flavoring that even this non curry fan can't deny. It's so subtle you won't detect it but without out it, it's just not as good. The garnish of toasted pepitas (pumpkin seeds) and fresh pomegranate seeds is both festive and flavorful. You'll savor them in each bite!

I have made this vegan because that's how I prefer to eat and the flavor does not disappoint but you may substitute as you wish.

To make this simpler and quicker I used freshly prepped ingredients from Trader Joe's. For those without a local Trader Joe's, my apologies but many grocery stores are catching on to the convenience of prepped ingredients and of course freshly prepped at home is always best.

Butternut Squash prepped and cubed- got to love it!
Onions, carrots and celery- diced! No more tears.
Fresh apple juice and organic vegetable broth and diced apple

Roasted Butternut Squash and Apple Soup

Makes about 8-10 cups  Print Friendly

Ingredients:

4 12 oz bags Trader Joe's peeled and cubed Butternut Squash or about 3 lbs *
1 apple cored and diced, Gala or your choice
2 cloves Garlic, peeled and minced
1/2 cup Carrots, peeled and diced
1/2 cup Celery, diced
1/2 cup Onion, diced
2 -3 cups Vegetable Broth, organic preferred
1/2 cup Apple Juice, I used fresh flash pasteurized from TJ's
1/2 cup unsweetened Almond Milk, optional
1/2 tsp Ground Coriander
1/2 tsp CurryPowder
1 Cinnamon stick
2 Tbsp Coconut Oil, optional
Salt
Pepper
Cinnamon
Pepitas
Pomegranate seeds

Instructions:

Preheat Oven to 450 degrees
Line baking sheet with parchment paper and lightly oil if you like to prevent sticking
Place squash cubes in single layer on baking sheet
Sprinkle with salt (optional), pepper and cinnamon
Roast 30-45 minutes, turning after 15 minutes, until tender and caramelized to taste
Remove and let cool

In a large pot, melt coconut oil or use a splash of broth
Cook garlic until lightly cooked but not brown
Add Mirepoix mix of onions, carrots, celery, coriander, curry powder and cinnamon stick  Cook until onions are translucent, about 8 minutes
Add in roasted squash cubes, apple, apple juice, and enough broth to cover ingredients starting with 2 cups.
Bring to a boil then cover then reduce heat and let simmer until all ingredients are cooked through and flavors meld, about 10 minutes. Remove cinnamon stick.

Use a hand held Immersion blender or place the soup in batches in a blender or food processor to puree. Make sure to remove top cap on blender top and cover with a towel to let the steam escape while blending and only fill container half full. You don't want to scotch yourself! Add in Almond milk for more creaminess if desired. Rinse pan and return blended soup to pot to keep warm while serving. Season with salted pepper to taste. If you would like a thinner soup add in more broth and stir until you reach your desired consistency. 

Toast Pepitas in a dry skillet over medium heat until oils are released and the seeds are slightly crispy. Bowl up the soup and scatter the pepitas and pomegranate seeds on top.

Serve with your favorite bread or salad or both and enjoy!
 
Try it out and let me know what you think.

Until next time,










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