Roasted butternut squash soup – a simple, warm, nourishing soup perfect for a cold, wintery day.
Prep Time:10 mins
Cook Time:65 mins
Total Time:1 hour 15 minutes
Yield:2 to 61x
1 butternut squash – about 3 pounds
3 tbs olive oil
1 large onion
1 granny smith apple
2 cloves of garlic
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp curry powder
8 twists of black pepper from a pepper mill
4 cups of water
1 vegetable bouillon cube
Preheat the oven to 425 degrees.
Chop off the top of the butternut squash and then split the squash in half with a sharp knife. Scoop out the seeds from the squash and rub 1 tbs of olive oil over the inner and outer surface of the squash.
Line a baking pan with parchment paper and place the squash face down in the pan.
Roast the butternut squash in the oven for 50 minutes.
Remove the squash from oven and set aside to cool slightly.
Peel and roughly chop the onion and granny smith apple.
Peel and mince the garlic cloves.
Heat 2 tbs of olive oil in a soup pot. Add onion, apple and garlic and sauté for 5 minutes over medium heat, stirring often.
Add turmeric, cumin, curry powder and black pepper to the onion and apple mixture. Stir to combine.
Using a spoon, scoop out the butternut squash and add it to the soup pot with the onion and apple mixture. The squash should be very soft and easy to scoop out – leaving the outer skin behind. Discard the skin.
Stir the squash with the onion and apple mixture to combine. Add 4 cups of water and 1 bouillon cube to the soup pot. Bring to a boil and then turn down to simmer. Simmer the soup for 15 minutes.
Using an immersion blender, puree the soup until smooth.
Once you’ve added the soup to each bowl, swirl in the topping of your choice – I used a little yogurt and fresh black pepper.
If you are using a blender, please make sure to only fill the blender 1/3 to 1/2 way up with soup before blending and take the blender cap off covering the opening with a kitchen towel. This will prevent any kind of blender soup explosion/disaster.