Butternut Squash and Apple Soup

• Vegetarian
• Gluten free

• Produce

  • 2 Apples, medium red
  • 1 Butternut squash, peeled and cubed (about 10 cups, large
  • 1 Fennel, medium bulb
  • 4 Garlic cloves
  • 1/4 tsp Ginger
  • 1 tbsp Rosemary
  • 1 tsp Thyme, dried
  • 1 White onion, small

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1 Generous pinch Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Water or plant milk

Found on simplyquinoa.com

Description

Ingredients

• 1 large butternut squash, peeled and cubed (about 10 cups)
• 1 medium fennel bulb, chopped
• 2 medium red apples, chopped
• 1 small white onion, chopped
• 4 – 5 garlic cloves, halved
• 1/4 cup olive oil
• 1 tablespoon chopped rosemary
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Generous pinch of salt & pepper
• 4 cups vegetable broth
• Water or plant milk as needed
• 1 large butternut squash, peeled and cubed (about 10 cups)
• 1 medium fennel bulb, chopped
• 2 medium red apples, chopped
• 1 small white onion, chopped
• 4 – 5 garlic cloves, halved
• ¼ cup olive oil
• 1 tablespoon chopped rosemary
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• Generous pinch of salt & pepper
• 4 cups vegetable broth
• Water or plant milk as needed

Directions

• Preheat the oven to 400ºF. Place the squash, fennel, apples, onion and garlic on a baking sheet and set aside. Whisk together the oil and spices, and pour over the veggies. Stir around to coat, then roast them in the oven for 30 – 40 minutes. Turn the veggies over halfway through so they don’t burn. When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil. Turn down to low and let simmer for about 10 – 15 minutes, or until all the ingredients are tender. Blend the soup in a blender or with an immersion blender (in the pot) until you have a creamy, smooth texture. Add water or milk as needed to thin it out and depending on the texture you like. Serve warm with a drizzle of olive oil, some cracked pepper and a sprig of rosemary.
• Preheat the oven to 400ºF. Place the squash, fennel, apples, onion and garlic on a baking sheet and set aside.
• Whisk together the oil and spices, and pour over the veggies. Stir around to coat, then roast them in the oven for 30 – 40 minutes. Turn the veggies over halfway through so they don’t burn.
• When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil. Turn down to low and let simmer for about 10 – 15 minutes, or until all the ingredients are tender.
• Blend the soup in a blender or with an immersion blender (in the pot) until you have a creamy, smooth texture. Add water or milk as needed to thin it out and depending on the texture you like. Serve warm with a drizzle of olive oil, some cracked pepper and a sprig of rosemary.
• Preheat the oven to 400ºF. Place the squash, fennel, apples, onion and garlic on a baking sheet and set aside.
• Whisk together the oil and spices, and pour over the veggies. Stir around to coat, then roast them in the oven for 30 – 40 minutes. Turn the veggies over halfway through so they don’t burn.
• When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil. Turn down to low and let simmer for about 10 – 15 minutes, or until all the ingredients are tender.
• Blend the soup in a blender or with an immersion blender (in the pot) until you have a creamy, smooth texture. Add water or milk as needed to thin it out and depending on the texture you like. Serve warm with a drizzle of olive oil, some cracked pepper and a sprig of rosemary.

Nutrition