Roasted Butternut Squash & Apple Soup

by lydia on October 5, 2011

For me, no fall season is complete without making at least one batch of roasted butternut squash and apple soup. I begin to crave and long for this very soup once the end of September rolls around. With apple season just beginning and the last of the winter squash coming in, this soup is a marriage that is meant to be. The first crisp weekend that comes along in October and you better believe I am roasting up some squash to make this soup.

This soup is a cinch to make, simply roast the seasoned squash, apple and onion chunks then puree with stock and more seasonings. It’s a great soup to make a big batch of and freeze some for future use. The aroma of the roasting veggies will surely hypnotize you as they cook. To enhance the velvety richness of this soup add a dollop of or drizzle of some cultured cream and prepare for your taste buds to be comforted with delight.

SquashAppleSoup

Roasted Butternut Squash & Apple Soup

Ingredients:

  • Serves 6
  • 1 large butternut squash (alternatively you could use a smaller one and
  • one small acorn squash), peeled, seeded, and cut into 2 -inch pieces
  • 1 large onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 2 tart, firm apples, peeled, cored, and quartered
  • 1 tablespoon minced fresh ginger
  • 8 tablespoons butter, ghee or coconut oil, melted and divided in half
  • 4-5 cups homemade chicken stock
  • 1 teaspoon curry powder or chipotle powder
  • Salt and pepper to taste
  • Cultured cream or coconut cream

Instructions:

  1. Preheat oven to 400 F.
  2. In a large roasting pan, toss the squash, onions, garlic, ginger and apples with the butter to coat. Season well with the salt, pepper and chipotle.
  3. Roast stirring every 10 minutes until the vegetables are fork tender and lightly browned, about 40 minutes.
  4. Place half of the vegetables with 2 cups of stock in a food processor and puree until smooth. Repeat with the remaining vegetables and 2 more cups of stock.
  5. Return pureed mixture to a chef's pan or small stockpot through a mesh strainer to remove any bits that haven't gotten pureed. If the soup is too thick, add more broth, or add some cultured cream. Correct the seasoning and heat to a simmer, then serve.
  6. Alternatively, you can substitute pears for apples. Grate some fresh nutmeg over top of each bowl and serve.
  7. To make this dairy free, use coconut oil and coconut cream.
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This recipe comes from my eBook; Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals.

The recipes in my eBook feature wholesome real foods such as pastured/grass fed meats; healthy fats including pastured butter, lard & tallow, as well as coconut oil, cold pressed olive oil and sesame oil; fresh dairy from grass fed cows; along with healthier sweetener alternatives to refined white sugar.

This book includes over 80 recipes to help you make the transition to gluten free simple with real food in mind. No need for packaged gluten free products that are just as unhealthful as processed foods with gluten. Plus if you need ideas for pairing a main dish with sides there are plenty of suitable recipes and suggestions for sides in this book. Pick up a copy today (click the banner image below to learn more and purchase).


This post contributed to Real Food Wednesdays, Traditional Tuesdays and Hearth & Soul.

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X is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to (“your website name” (amazon.com, or endless.com, MYHABIT.com, SmallParts.com, or AmazonWireless.com). – See more at: http://marketingwithsara.com/amazon/warning-to-all-affiliate-marketers#sthash.c4sJDHh6.dpuf
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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone or in person. Lydia offers a variety of packages offered to suit your individual needs. Lydia also offers 3 online course: Heal Your Gut, Get Healthy To Lose Weight and A Calm Mind. Contact Lydia today to get started as well as to learn more about what she has to offer you!

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{ 3 comments… read them below or add one }

Swathi October 21, 2011 at 7:37 pm

Delicious and healthy squash soup. I like the addition of fruit and veggie in there .Thanks for sharing with Hearth and soul blog hop.

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April@The 21st Century Housewife October 25, 2011 at 3:05 am

This sounds like such a lovely soup – really comforting and delicious on a cold fall day. Thank you for sharing it with the Hearth and Soul hop. I’ve chosen it as one of my highlights this week.

Reply

Anonymous October 15, 2013 at 12:05 pm

Great recipes thank you for sharing.

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