Calling All Soup Lovers...
My recipe for Butternut Squash Apple Soup is super delicious and has all the richnessand depth of flavor from a kewl kombo of roasted squash + the additions of Granny Smith apples, sweet potatoes and fresh herbs and spices (think like sage, nutmeg, and more!). Its amazing flavors are perfect to ring in autumn and winter, and kick off the holiday season!
what you need:
• 3 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil, divided, plus extra if desired
• ½ teaspoon freshly grated nutmeg, plus extra if desired
• ½ teaspoon sea salt, plus extra if desired
• ¼ teaspoon freshly ground black pepper, plus extra if desired
• 1 medium sweet white onion, diced
• 1 tablespoon minced fresh garlic
• 6 cups low-sodium chicken broth, plus extra if needed
• 1 medium sweet potato, peeled and cubed
• 2 stalks celery, chopped into 1-inch crescents
• 2 Granny Smith apples, peeled and cubed
• 2 minced sage leaves, plus extra for garnish
• 1 whole bay leaf
• olive oil spray OR nonstick cooking spray
what to do:
1. Preheat oven to 350 degrees Fahrenheit. Coat a baking sheet with olive oil spray OR nonstick cooking spray.
2. Pour the cubes of squash onto the baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Mix to coat thoroughly and bake 40 minutes or until fork tender. Remove when finished.
3. Meanwhile, in a large pot or Dutch oven, sauté the onions in the remaining 1 tablespoon olive oil for approximately 20 minutes over medium high heat, until caramelized.
4. Add the garlic and sauté 1-2 minutes, or until lightly golden brown.
5. Add the chicken broth, sweet potato, celery, apples, sage leaves, bay leaf, and nutmeg. Add the roasted squash. Stir to distribute all ingredients, cover pot, and bring to a rolling boil over high heat.
6. Reduce heat to low and simmer for approximately 30 minutes.
7. Remove and discard bay leaf. Season soup with additional salt and pepper, if desired. Remove pot from stovetop and allow soup to cool slightly. Uncover and use an immersion blender to purée the soup until it is completely smooth. Alternatively, working in batches, carefully purée the mixture in a blender of food processor. If the soup is too thick, add additional chicken broth in small quantities as necessary. If it is too thin, simmer the pureed soup in the pot over low heat until slightly thickened.
8. Evenly divide the soup among bowls and garnish with extra sage leaves. Serve and enjoy!