There is nothing like a hot bowl of soup on a cold winter day. Its been a bit chilly here on the West Coast. We got our first snowfall this past week. Most Vancouverites, including myself, are babies when the temperature falls below zero and we get 2 inches of snow. I got up early to beat all the havoc on the roads not that it help much. I spent over 2 hours driving to work trying to lovingly embrace Vancouver’s first snow fall, while Mr D enjoyed a fun snow day with the kiddies. I am not jealous not even a tiny bit. Ok I am. Good thing I had a bowl of this delicious roasted butternut squash and apple soup to brighten my spirits. Butternut squash soup happens to be one of my favourites. You can’t go wrong with butternut squash soup, its pretty versatile, you can add different spices and or apples. I will be making this delicious roasted butternut squash and apple soup throughout the winter as we embrace one of the snowiest winters Vancouver has seen. This soup is delicious, satisfying and perfect on a cold snowy day.
This soup is perfect from this dietitian’s point of view. Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease.Furthermore, beta carotene is a precursor to vitamin A which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium.
Butternut squash can be a bit tricky to peel. A colleague recommended slicing it in half and roasting. After roasting the skin is soft and the peel comes off easy. Roasting squash brings out its natural sweetness combined with apples, ginger, and cinnamon. If you are looking for a heartier soup this vegetable soup with sausage is great, I have been eyeing this black bean and butternut squash soup from sprouted kitchen. What’s your favorite squash soup?
Yields 8
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1 medium butternut squash, sliced in half
- 2 tbsp olive oil
- 1 medium yellow onion,diced
- 1 tbsp freshly grated ginger
- 3 apples, diced (i used gala)
- 1liter (900mL) low sodium vegetable broth
- 1 tsp cinnamon
- 1 can of coconut milk
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Farienheit.Line baking pan with parchment paper
- Slice squash and half and drizzle olive oil
- Bake for 30 - 40 minutes
- In a large pot, heat olive oil and add onion. Cook for about 3-4 minutes until soft and transparent. Add ginger. Add apples, spices, stock, coconut milk and roasted squash. Bring to a boil and simmer for 30 minutes.
- Place soup in blender or use immersion blender and blend until smooth.
- Garnish with greek yogurt and pepita seeds.
Wishing you a safe and cozy week.
