Butternut squash is hands-down my favorite winter squash. It has a slight natural sweetness, is easy to cook, low in calorie (one cup has only 82 calories!) and is loaded in nutrients and powerful antioxidants, such as vitamin A, C & E. This soup is low-maintence and the perfect bowl of comfort to cozy up with on a cool fall day.
Ingredients:
- 2 butternut squash, peeled, seeds removed and chopped
- 2 gala apples, chopped
- 1/4 cup water
- 2 cups veggie stock
- 2 Tbs olive oil
- 1 Tbs butter
- 2 Tbs cinnamon
- sea salt & freshly cracked peppercorns
Directions:
Pre-heat over to 400 degrees. In a large baking dish, line butternut squash and apples and sprinkle with cinnamon. Give them a toss so they are all covered in cinnamon and make sure they are arranged so there is no overlap. add 1/4 of water to the bottom of the dish, cover and roast in oven for 30-40minutes until squash is tender and cooked throughout, stirring occasionally mid way. Once done, remove from oven and transfer to high-powered blender (like vitamix). Add 2 cups veggie stock, 2 Tbs of extra virgin olive oil and 1Tbs butter (or just add 3 Tbs olive oil), sea salt, crushed black pepper. Give it a good blend until smooth, taste and adjust seasoning (salt, pepper and cinnamon) to taste.
Serve right away and top with roasted pumpkin seeds or candied pecans
