Fall is the time of squash, red wines and for me, colds. Unfortunately I seem to always get sick during fall just before Christmas right after Halloween. No matter what, soup always makes you feel better, but over time I get bored of the same soup over and over again. This soup is creamy without adding cream, and is loaded with vitamin A and C and with a little spice to heat you up.
1 Medium Sized Butternut Squash
2 tbsp Cayenne
2 sprigs of thyme
2 sprigs of rosemary
4 cups of Stock (chicken or veg, I used veg)
Pre heat the oven to 400. Cut up the squash, carrots, 1 apple and 1 onion into 1 inch pieces, place in a roasting dish and sprinkle the cayenne to lightly coat the veggies and top off with the sprigs of thyme and rosemary. Place in the oven for 45 min or until the veggies easily fall off a fork. While the veggies are roasting, dice up the remaining apple and onion. In a pot over medium-high heat with a splash of grape seed oil, cook the onions until they are translucent while scrapping the bottom of the pot with the wooden spoon to get the extra flavor. Add in the apples and let them sweat. Season with salt and pepper. Add in the roasted veggies and add in half the stock. Give it a stir; it will soak most of the liquid and flavors up. Add the remaining of the liquid; you may need to add more. Let it simmer for a few minutes and use an emersion blender or your regular blender to create the smooth creamy texture.
Serve up top with your favourite toppings and enjoy!
I topped mine with some feta cheese and bacon but you can top yours with whatever you like. Here is a list of toppings for butternut squash soup:
- Feta Cheese
- Roasted Squash seeds
- Parmesan cheese