Roasted Butternut Squash and Apple Soup Recipe
Butternut squash is a sweet squash that kids love and is
great in soups. This soup evokes warm and cozy feelings
of fall while giving a crunch of apple and a healthy dose of
fiber, and vitamins A and C.
- 4 cups (about one medium) butternut squash, peeled, cleaned and cubed, or six cups of frozen squash, cubed
- 5 cups veggie or chicken broth
- 1 medium yellow onion, minced
- 2 fall apples such as Braeburn, Gala, or Fuji (one apple cut into about 8 chunks; the other apple cut into small pieces, matchstick or diced small to serve as a garnish at the end)
- 5 cloves garlic, peeled
- 1/2 tablespoon mild curry powder (use 1 tablespoon if you prefer spicier)
- 1 tablespoon fresh thyme, minced (can use tablespoon dried thyme)
- 1 cup plain yogurt
- 1 lemon, zested
- lemon, juiced
- pinch kosher salt and fresh cracked pepper
- 2 tablespoons shelled pumpkin seeds for garnish
- Preheat oven to 350 degrees.
- If you are peeling and cutting a whole butternut squash, stab the entire squash with a fork and place directly on oven rack for five minutes. You can then peel and cut the squash much easier.
- Spread cubed butternut squash on a baking sheet with the garlic and sprinkle with the thyme, salt, pepper and drizzle liberally with extra virgin olive oil.
- Roast for approximately 25 minutes or until the squash starts to turn golden.
- Meanwhile, in a large pot heat about tablespoon extra virgin olive oil and add onion.
- Saute over medium heat until onion starts to get soft.
- Add remaining thyme, curry powder, and the apple.
- Saute for another few minutes then add the broth.
- When squash is done add to the pot and simmer for another 10 minutes.
- Meanwhile, mix yogurt with lemon zest, lemon juice and a pinch of salt for the soup topping.
- Turn off heat and add the soup to a blender a few cups at a time.
- Remember, when adding hot liquids to a blender, leave the lid slightly off and start with the speed on low (you can also use an immersion blender).
- Pour blended soup into a large bowl or different pot.
- Continue until all soup is pureed (if too thick, add more broth).
- Serve with a dollop of the yogurt mix, a sprinkle of the apple, and shelled pumpkin seeds.