Roasted Butternut Squash, Carrot & Apple Soup


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.

Buon Appetito!
Deborah Mele 2017

Roasted Butternut Squash, Carrot & Apple Soup

Ingredients:

  • 1 Large Butternut Squash
  • 4 Tablespoons Olive Oil, Divided
  • Salt & Pepper To Taste
  • 6 Large Carrots
  • 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)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Peel the squash, and cut in half.
  4. Scoop out the seeds with a spoon and discard.
  5. Cut the squash into 2-inch pieces, and toss with olive oil.
  6. Season with salt and pepper.
  7. Bake the squash in the oven until fork tender, about 25 minutes.
  8. Cool to room temperature.
  9. In a large saucepan, heat the olive oil over medium heat until lightly smoking.
  10. Cook the onion until translucent, stirring often, about 6 to 7 minutes.
  11. Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.
  12. Add the broth and bring to a boil.
  13. Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.
  14. Cool the onion and apple mixture to room temperature.
  15. 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.)
  16. Stir the soup, taste, and adjust seasonings as needed.