05
Jan
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.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
- 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.
- Remove the squash from the oven and allow to cool.
- 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.
- Scoop the flesh of the squash out of the skins and add to soup. Discard skins.
- Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove pot from heat and puree the mixture in a blender or a food processor.
- Once pureed, add coconut milk. If the soup is thick, add more vegetable broth until you reach desired consistency.
- Season to taste and garnish with fresh pomegranate seeds.
