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Roasted Butternut Squash Soup with Apples and Carrots

I love making soups in the fall and winter. Especially soups that incorporate seasonal, fall foods and spices. Easy to make, nutritious and perfect for freezing, this soup will keep you warm on chilly autumn days. 

Butternut Squash is a good source of carotenoids, fiber, and antioxidants. I add a nice combination of spices; cinnamon, nutmeg, coriander, turmeric, and cardamom which all have healthy benefits: anti-cancer, anti-inflammatory, and blood sugar control. Ginger and turmeric are especially beneficial for their anti-inflammatory properties. The great thing about this soup is you can add or delete any combination of spices. Make it to suit your tastes!

Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 Butternut Squash peeled and chopped
  • 1 Onion chopped
  • Olive Oil
  • 2 Carrots peeled and chopped
  • 1 Apple peeled peeled and chopped
  • 2 Garlic cloves minced
  • 1 tsp Cinnamon powder
  • 1 tsp Cardamom
  • 1 tsp Ginger powder or 1TBS fresh grated ginger
  • 1/4 tsp Nutmeg
  • 4 Cups Vegetable Broth or coconut milk or 2 cups of each
  • Salt and Pepper to taste

Optional Garnish:

  • 3 tbsp butter
  • 1 Shallot chopped small
  • 3 Fresh Sage leaves chopped small
  • 1 Dollop Sour cream omit for vegan option
  • 3 tbsp Roasted pumpkin seeds

Instructions

Prepare squash.

  1. Preheat ove to 400 degrees.

  2. Toss peeled and chopped butternut squash in large roasting pan with olive oil, salt and pepper

  3. Roast for 25 - 30 minutes in oven. Until soft and cooked through.

Prepare Soup

  1. While squash is roasting; in a stock pot or dutch oven saute onion, apple, and carrots until onions are translucent.

  2. Add all spices and saute a couple of minutes more, being careful not to burn garlic.

  3. Add broth and/or coconut milk, salt and pepper.

  4. Simmer until apple and carrots are soft and cooked through, about 10 minutes.

  5. Once squash is done add to pot, blend soup until smooth with immersion blender.  If using blender, add squash and onion, apple, carrots from pot and blend thoroughly, using liquid from pot to blend. Return mixture to pot and simmer for 10-15 minutes.

Garnish:

  1. Saute chopped shallot and sage leaves in butter for 10 minutes. Drizzle over soup.
  2. Or

  3. Garnish with papitas (pumpkin seeds)