Roasted Butternut Squash Soup, Perfect For Fall
This is my favorite fall recipe of all time. Not only does is taste amazing, it fills your home with the welcoming aroma of fall. This bright autumn butternut squash soup is simple and inexpensive to make. This recipe is incredibly versatile, so feel free to add fresh herbs, spices, or even nuts. It also freezes well.
- 3 tbsp olive oil
- 2 large garlic cloves (finely chopped)
- 1 cup yellow onion (finely chopped)
- 2 celery stalks (chopped)
- 2 large carrots (finely chopped)
- 8 cups chopped butternut squash (peeled, seeded and chopped into 1-inch cubes)
- 2 granny smith apples (peeled and chopped into cubes)
- 4 cups vegetable stock
- 1 cup plain unsweetened soy milk (plus more if desired)
- 1 tbsp cinnamon
- 1 tsp chili powder
- Salt (to taste)
- Pepper (to taste)
Method for your butternut squash soup
- Pre-heat oven to 350
- Place butternut squash and apple into a large bowl and toss with 1 tbsp olive oil, salt, pepper, cinnamon, and chili powder.
- Pour squash and apple mix onto a baking sheet and roast in the oven for 20 mins.
- Meanwhile, in a large stockpot, heat the remaining olive oil and sauté the garlic, onions, and celery, stirring often, until soft and fragrant, about 5 minutes.
- Add the carrots, butternut squash, apples, and vegetable stock.
- Bring to a boil, then reduce the heat to low and simmer for about 30 minutes
- Allow your soup to cool a little, then working in batches, transfer the soup to a blender and process until smooth. Return the butternut squash soup to the pot. (I would recommend investing in an immersion blender, they’re pretty inexpensive and get the job done a lot quicker)
- Stir in the soy milk, salt, and pepper, and cook until desired temperature and consistency, adding more soy milk as desired.
- Serve your butternut squash soup hot with crusty bread, mmm. I can taste it already.
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