I am completely obsessed with this soup! I have made this soup five times so far this year, which works out to more than once a week, and I still find myself craving it. For over a month, I have been doing a lot of juicing, interspersed with big salads and soups, and this soup has become my all time favorite. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor.
I am a huge fan of both ginger and garlic, so I include a lot of both in this soup, but if you are not as big a fan as I am, feel free to decrease the amount used. One day when I realized that I was out of carrots, I found that you can substitute sweet potatoes for the carrots, which changes the taste slightly but still allows the soup to maintain its vibrant color and smooth texture. I usually have a variety of homemade stock in my freezer, and I prefer to use either chicken or vegetable broth in this soup. If you do not have homemade stock on hand, buy a low sodium organic brand that you prefer. Any flavorful variety of apple will work well in this recipe including Pink Lady, Ambrosia, Granny Smith, or Gala. I enjoy a mug of this soup without any embellishment for lunch, but if I am saving it for dinner, I often garnish the soup with crisp bacon bits, crunchy croutons or lightly toasted pumpkin seeds, and fresh chopped parsley.
Deborah Mele 2017
Roasted Butternut Squash, Carrot & Apple Soup
- 1 Large Butternut Squash
- 4 Tablespoons Olive Oil, Divided
- Salt & Pepper To Taste
- 6 Large Carrots, Ends Trimmed & Cut Into 1-inch Pieces
- 1 Large Onion, Diced
- 2 Large Apples, Peeled, Cored, & Diced
- 4 Garlic Cloves, Peeled & Chopped
- 2-inch Piece Fresh Ginger, Peeled & Sliced
- 5 + Cups Homemade Chicken or Vegetable Broth (See Notes Above)
- Preheat oven to 375 degrees F.
- Line a baking sheet with aluminum foil.
- Peel the squash, and cut in half.
- Scoop out the seeds with a spoon and discard.
- Cut the squash into 2-inch pieces, and toss with olive oil.
- Season with salt and pepper.
- Bake the squash in the oven until fork tender, about 25 minutes.
- Cool to room temperature.
- In a large saucepan, heat the olive oil over medium heat until lightly smoking.
- Cook the onion until translucent, stirring often, about 6 to 7 minutes.
- Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.
- Add the broth and bring to a boil.
- Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.
- Cool the onion and apple mixture to room temperature.
- Using a blender, blend all of the ingredients in batches with some of the cooking stock, and place in a large bowl.
(If soup is too thick, add a little additional stock.)
- Stir the soup, taste, and adjust seasonings as needed.