Recipe: Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

Ingredients

• 2 whole butternut squashes (approximately 4 pounds)
• 1 tablespoon canola oil
• 2 tablespoons butter
• 2 cups onion, chopped
• 2 cups granny smith apple, peeled and chopped
• 1 clove garlic, minced
• ¼ teaspoon crushed red chili flakes
• 4 cups low sodium vegetable broth
• Ground black pepper to taste
• ½ cup milk (or ½ can coconut milk)
• About 8 fresh sage leaves, chopped
• Optional: ½ cup pumpkin seeds, toasted

Instructions

1. Preheat oven to 375 degrees F and place a rack in the middle. Line a baking sheet with aluminum foil.
2. Coat the squashes in canola oil and place on the lined baking sheet. Roast in preheated oven for 60-90 minutes, turning the squash every 20 minutes, or until squash is fork tender. (Squash can be cut in half prior to roasting to reduce cooking time)
3. In a large, heavy bottomed pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, and cook until onions are translucent and just beginning to caramelize. Add the diced apple and cook for 5 minutes, or until softened.
4. Add the minced garlic and crushed red chili flakes and cook for 1 minute, until fragrant. Remove the pan from heat and set aside.
5. When the squash is ready and removed from the oven, set baking sheet on wire rack until squash is cool enough to handle. Cut squash in half and use a spoon to scoop the seeds out. Peel off and discard the skin, and add the flesh into the pot with the onion mixture.
6. Add the vegetable broth with the squash and season with salt and pepper to taste. Stir to combine.
7. Return pot to heat and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 15 minutes, stirring occasionally to break up any large pieces of squash.
8. Remove the pot from heat and stir in milk and sage.
9. Use blender, immersion blender, food processor or potato masher to achieve desired consistency.
10. Serve with toasted pumpkin seeds, if using.