Ingredients:
3 cups roasted butternut squash, halved vertically, seeds removed
4-6 cups veggie or chicken broth (I like to have a thicker soup so I use about 4 cups, use more to thin it out. Plus I like to use chicken bone broth so that it adds some protein to my soup.)
1 tbsp Oil, plus more for drizzle
1 cup diced onion
2 garlic cloves, minced
1 cup carrots, chopped
1 cup apple, peeled and diced (or apple sauce!)
1/2 tsp salt
1/2 tsp pepper
1 pinch nutmeg
Directions:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped onion. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
- Add the butternut squash, veggie or chicken broth, apple, salt, pepper and nutmeg
- Bring to a boil and simmer for 15 minutes.
- Using an immersion blender or blend in your blender to puree the soup. (if using a blender, you will have to blend it in batches, return it to the original pot to stir together after it is all purred.
- Taste for seasoning and adjust if necessary
- Enjoy!
Do you have a favorite seasonal soup??? Comment below!
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