a Roasted Acorn & Butternut Squash Soup recipe

Who DOESN’T love Butternut Squash Soup? Only those who have never tried it!
We had a small portion of butternut squash soup on New Years Eve and I’ve been craving more.

This rich & creamy squash soup is sweet and savory all in one dish allowing it to be served as an entree dish or a sweet side treat. The tart Granny Smith apple offests the sweet Butternut squash in this recipe, balancing the sweet and savory flavors.

Roasted Acorn & Butternut Squash Soup

What you need:

• 1 Acorn Squash, sliced in half and seeds removed
• 1 Butternut Squash, sliced in half and seeds removed
• 1 Granny Smith Apple, cored and chopped
• 2 carrots, chopped
• 1 sweet onion, chopped
• 4 cups vegetable broth
• 1/4 cup coconut milk
• ginger (dried or fresh)
• sage
• cinnamon
• nutmeg
• cayenne pepper (optional)
• 1 tbsp. olive oil
• sea salt OR {citrus sea salt}
• pepper
• pomegranate seeds, for garnish

What you do:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Place squash skin-side-down on the baking sheet and lightly sprinkle with sea salt and pepper. Roast in the oven for 45 minutes or until the flesh is tender.
3. Remove the squash from the oven and allow to cool.
4. In a large, deep pot, heat olive oil over medium-high heat, add carrots, apple, and onions. Sauté until tender, about 6-8 minutes. Once tender, add the seasonings and vegetable stock.
5. Scoop the flesh of the squash out of the skins and add to soup. Discard the skins.
6. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
7. Remove pot from heat and puree the mixture in a blender or a food processor.
8. Once pureed, add coconut milk. If the soup is thick, add more vegetable broth until you reach desired consistency.
9. Season to taste and garnish with fresh pomegranate seeds.