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,

Find us on Facebook here, Follow on Pinterest here, and See what we're up to on Instagram here.

Roasted Spiced Butternut Squash Salad with MacIntosh Apples

This delicious salad was the main dish of our Thanksgiving meal and thoroughly enjoyed!

Butternut squash, spiced with clove, cinnamon and allspice and roasted then tossed with a mix of kale and spinach, red onions, chopped apples both dry and fresh, a handful of pumpkin seeds and dried cranberries and then tossed in mild creamy dressing of apple juice, sage, garlic and onions with a slight sweetness of added dates.

This salad just screams fall harvest making use of seasonal vegetables and colors.

The recipe was adapted from the new book by Dr. Joel Fuhrman, Eat to Live Cookbook, and like all the recipes of his that I have tried, is certainly a winner in our home. I'm looking forward to cooking my way through this book.

The best thing about his recipes is that I don't have to worry about them being healthy and I mean truly healthy not just some fad based on someone's opinion. Dr. Fuhrman puts so much emphasis on nutritional research that I don't think anyone else can truly compete in this area. He has enlisted the help of some top chefs to utilize his knowledge and guidelines and put together some winning recipes. I know that the recipes are designed for total wellness and having had such good results with every recipe tried so far, I also know that I don't have to worry about them tasting good. Two big thumbs up from here.

So on to the recipe:

Roasted Spiced Butternut Squash Salad with MacIntosh Apples

Recipe adapted from Dr. Fuhrman's book Eat to Live- Cookbook

Serves 4

For the Dressing:

1 clove of garlic
1 tablspoon chopped shallots
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard (optional)
1/4 cup unsweetened apple juice or water
2 tablespoons raw almond butter
1 Medjool date, pitted and stemmed
1/2 cup parsley
6 fresh sage leaves

Combine dressing ingredients in a high speed blender until well combined. Set aside.

For the Butternut Squash:

12 ounces butternut squash, peeled and cut into 3/4 inch diced pieces

1 tablespoon coconut or date sugar (optional)

pinch of cinnamon

pinch of ground cloves

pinch ground allspice

pinch of cayenne

1/2 cup of unsweetened apple juice

Preheat oven to 350 degrees F.

In a big bowl, toss the squash with the sugar, spices and apple juice until well coated. Place the mixture in a roasting pan, cover with foil and roast until the squash is caramelized and slightly browned but still firm when tested with a fork. About 15 mins total but stir/toss about half way through.

Note: If you are fortunate to find fresh diced squash in your grocery store, usually in 32 ounce portions, go ahead and double this portion of the recipe. I guarantee the extra roasted squash will not go to waste. It's so good!

For the Salad:

4 tablespoons pumpkin seeds

4 tablespoons dried cranberries

2 apples of choice, (Winesap is what was called for in the original recipe but I used MacIntosh)

2 tablespoons chopped dried apples

1/2 of a red onion, sliced into fine rings

3 cups spinach, sliced

3 cups kale, sliced

While the squash is roasting, combine the salad ingredients in a big bowl.

When the squash is ready, toss it with the salad dressing until well coated and then add to the salad, toss and serve right away. 

I hope you enjoy this as much as we did. You can substitute sweet potatoes, parsnips or any other type of squash you desire as well. It's all good.

And if you are looking for a nice dessert for this meal, check out the previous recipe for the Cranberry Apple Tart!

Enjoy!

Find us on Facebook here, Follow on Pinterest here, and See what we're up to on Instagram here.