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Roasted Butternut Squash Soup Recipe

September 23rd, 2015 | no comments

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I love September at the farmer’s market here in New York. There is so much variety this time of year.

I love to see all of the different squash pop up because to me that just means endless recipe possibility. If I see a vegetable at the market I don’t recognize I just ask one of the farmers and they’re always chock full with recommendations and prep tips. Its truly hard to pick a favorite squash but I think butternut squash has got to be in my top 3 because of its delicious flavor, creamy texture and recipe versatility. 

Butternut squash is also a star in terms of health with its high fiber content, Vitamin A, Vitamin C and loads of Potassium. Not to forget butternut squash is packed with antioxidant carotenoids to protect your body’s cells from damaging free radicals. But I mostly love it because of its nutty earthy flavor and that its nice and substantial in any dish.

There are so many things you can do with squash but one of my go-to meals is roasted butternut squash soup. This soup is hearty, creamy, healthy and packed with flavor. Plus, its very simple to make and it freezes well. So it’s one of those “cook once, eat multiple times” kinda meals. 

Below is one of my most loved and most used recipes and I hope you love it! You can have fun with the toppings and even add a pinch of cayenne pepper for a little heat if you like an extra kick like my guy does. Enjoy! 

Roasted Butternut Squash Soup

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You will need:

  • 1 medium-sized Butternut Squash (peeled, cut in half, seeded and then cut into large chunks)
  • 1 large sweet potato (peeled and cubed)
  • 1 large onion (diced)
  • 3 gloves of garlic (diced)
  • 1 organic green apple (cored + diced, can leave the skin on)
  • 32 fl oz organic vegetable broth
  • 1 – 2 cups filtered water (for blending the soup, depending on your preferred texture)
  • Olive oil
  • Sea salt + pepper to taste

To make:

Preheat oven to 400’ degrees. Peel the butternut squash with a veggie peeler. Cut the squash in half longwise so that it reveals the seeds. With a spoon scoop out the seeds and either save for future use (roasted butternut squash seeds, anyone?) or discard. Chop the butternut squash into medium sized chunks. On a baking sheet lined with parchment paper, spread out butternut squash, drizzle with olive oil and a light dusting of sea salt. Roast for 20 – 30 minutes until golden brown.

In a large soup pot or Dutch oven, heat 2 tbsp olive oil on medium heal. Add diced onions, and sauté 3 minutes until they start to cook down. Add in the garlic, sweet potatoes and apple. Stir in a pinch of sea salt, ground black pepper, and mix to incorporate. Sauté all ingredients for about 10 minutes, until the veggies and fruit start to soften and it gets very fragrant.

Next add the vegetable stock to the pot, and mix ingredients (in order to lift the good flavor from the bottom of the pot). Bring pot to a boil, and then cover and simmer until butternut squash is done roasting.

Lastly add the roasted butternut squash to the pot. With an immersion blender, hand blender, blend all ingredients smooth (or if using a standing blender, pour ingredients and puree in batches). Add filtered water ½ cup at a time, until the puree is the consistency that you like (more water for thinner soup, less water for more texture). Season to taste.

To serve, top with your favorite nuts or seeds such as walnuts or sunflower seeds and a sprinkle of parmesan cheese.

I hope you enjoy this Roasted Butternut Squash Soup recipe. Leave a comment below or tag me in your pictures if you make it by using #createyourgreatlife so I can see your creations! 

Roasted Butternut Squash Soup
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Ingredients
  1. 1 medium-sized Butternut Squash (peeled, cut in half, seeded and then cut into large chunks)
  2. 1 large sweet potato (peeled and cubed)
  3. 1 large onion (diced)
  4. 3 gloves of garlic (diced)
  5. 1 organic green apple (cored + diced, can leave the skin on)
  6. 32 fl oz organic vegetable broth
  7. 1 – 2 cups filtered water (for blending the soup, depending on your preferred texture)
  8. Olive oil
  9. Sea salt + pepper to taste
Instructions
  1. Preheat oven to 400’ degrees.
  2. Peel the butternut squash with a veggie peeler.
  3. Cut the squash in half longwise so that it reveals the seeds.
  4. With a spoon scoop out the seeds and either save for future use (roasted butternut squash seeds, anyone?) or discard.
  5. Chop the butternut squash into medium sized chunks.
  6. On a baking sheet lined with parchment paper, spread out butternut squash, drizzle with olive oil and a light dusting of sea salt.
  7. Roast for 20 – 30 minutes until golden brown.
  8. In a large soup pot or Dutch oven, heat 2 tbsp olive oil on medium heal.
  9. Add diced onions, and sauté 3 minutes until they start to cook down.
  10. Add in the garlic, sweet potatoes and apple.
  11. Stir in a pinch of sea salt, ground black pepper, and mix to incorporate.
  12. Sautée all ingredients for about 10 minutes, until the veggies and fruit start to soften and it gets very fragrant.
  13. Next add the vegetable stock to the pot, and mix ingredients (in order to lift the good flavor from the bottom of the pot).
  14. Bring pot to a boil, and then cover and simmer until butternut squash is done roasting.
  15. Lastly add the roasted butternut squash to the pot.
  16. With an immersion blender, hand blender, blend all ingredients smooth (or if using a standing blender, pour ingredients and puree in batches).
  17. Add filtered water ½ cup at a time, until the puree is the consistency that you like (more water for thinner soup, less water for more texture).
  18. Season to taste.
  19. To serve, top with your favorite nuts or seeds such as walnuts or sunflower seeds and a sprinkle of parmesan cheese.
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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