When they are crispy (but not burned) the squash seeds are ready to eat! Peel the squash, and cut in half. This one he had a huge smile followed by “Wow, this is really good! When it shines on things they are transformed. I agree, it does make a beautiful first course! As the squash roasts in the oven, moisture evaporates and its concentrated, richer essence shines through. Let it cool slightly then puree it in a blender and add it back to the pot. As soon as it starts to boil turn the heat down to a simmer and cook covered for 45 minutes to 1 hour. As soon as we got home Big C wanted to carve the pumpkins and roast the seeds. Slice the squash in half either horizontal or vertical. https://veggiesociety.com/vegan-roasted-butternut-squash-apple-soup-recipe I will definitely be making again! And let’s be friends on Pinterest! 3. Add the butternut squash cubes to a sheet pan to roast or toss into stews and soups. A caramelized, concentrated taste comes from roasting the squash rather than boiling it. With all those carbs I figured it is time to balance them out with a nourishing, healthy, healing, vegan butternut squash apple soup with less than 150 calories per serving! Preheat oven to 425ºF. Roast the butternut squash, apple and shallots: Place the squash, apple and shallots on a baking sheet. Roasted Butternut Squash and Apple Soup with Bacon. Add photo. Then slice off the ends. Best, Melissa. Set aside to cool enough to handle. It looks delicious! I loved this soup! Best, Melissa. Discard skins. You can scoop out the center seeds now or wait until the butternut squash is finished cooking. Melt 1 tbsp. I’m always sharing great recipes! Yes, it can. Slice in half then scoop out the center seeds with a spoon. I love butternut squash soup! Here are some items I used to make this recipe: Immersion Blender Stainless Steel Saucepan Baking Sheets. Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Place the diced butternut squash on one sheet pan and the diced apple on a second sheet pan. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Add onion, garlic and guajliio chili. Then I skipped the coconut milk, added ground sage and apple cider vinegar, and topped it with crispy bacon. Huh, good to know! Thanks for sharing! Cozy up with a bowl of vegan, Roasted Butternut Squash Soup with apple, ginger, coconut milk and sprinkled with pumpkin seeds. Remove pan from heat and stir in half and half. Once the butternut squash is cubed and roasted, toss it into a large pot with the rest of the plant-based ingredients: celery, seasonal apples, onion, potato, carrots, vegetable broth, spices and sage leaves. Two of my three boys love it too. Turn the squash so that it is cut side down on the pan. When squash is cool enough, scoop it out of the skins and add roasted squash to the large saucepan with apples and onions. I consider myself a professional butternut squash soup taster. Cut squash in half and lay on foil-lined baking sheet. 2 tablespoons of butter 2 Granny Smith apples, peeled, cored, and chopped 1 large onion, chopped Fresh sage leaves (minced), or 1-2 tablespoons dried sage 3 cups vegetable or chicken broth 2 cups water Salt Black pepper No special diets other than healthy – serve it with a salad or these tasty grilled cheese sandwiches made on my homemade gluten-free white bread loaf recipe! I sautéedsome apples to put on top and added pumpkin seeds and a dollop of yogurt — yummy! Core and chop remaining apple. Serve with a drizzle of hot sauce or olive oil and garnish with sage and gluten-free croutons (optional). Saute until onions are soft. Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes rinsed in a bit of water. Best, Melissa. You can make this right on the stove top and it’s so hearty it’s perfect enough for dinner with a nice green salad or these 1 SP Cheesy Breadsticks . homemade gluten-free white bread loaf recipe, Spinach and Goat Cheese Stuffed Portobello Mushroom, Maple Orange Homemade Cranberry Sauce Recipe, Halloween Cookie Cake: Oatmeal Chocolate Chip, Soft Lemon Filled Cookie Recipe (Vegan & Gluten-Free). Perfect this time of year and so healthy! Spread chopped apple in a single layer on the small baking sheet. You will need about 3 cups cubed squash. My husband was a little hesitant when he first tried butternut squash apple soup because he is not typically a fan of most squash recipes. Roasting the butternut squash brings out the sweetness and richness of the squash. butter in skillet and sauté chopped apple 7-9 minutes, stirring occasionally, until golden and soft. Deliciousness! Season apple with 1 tablespoon olive oil and stir to coat. Two out of three isn’t bad, especially when it comes to kids! This post contains affiliate links. Butternut and Green Apple Squash Soup Recipe Ingredients: 1 large butternut squash. Fall flavors have moved in and are filling our home like crazy as I cook! Drizzle squash and … Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Copyright © 2020 DELIGHTFUL MOM FOOD, LLC. Roast until soft inside and edges are golden and then proceed with recipe. This Roasted Butternut Squash Soup recipe nails all the essential flavors. Add the broth, cider, water, brown sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and pinch of cayenne pepper. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Lower the heat if the vegetables begin to brown. Thank you! This easy, healthy butternut squash soup is sweetened slightly with apples and deliciously creamy. Unfortunately I feel like a lot of versions miss the mark. Add the onion, carrot, and celery and sauté for 5 minutes. Scoop out roasted butternut squash and add to saucepan with chicken broth (or vegetable broth), apple cider, brown sugar (or maple syrup), salt, pepper, and cayenne pepper. Melt 1 tablespoon of butter and brush all over the cut sides of the squash. (Let the kids help!) I want to try this, Thanks for sharing! Transfer the contents to your stand blender (see notes on how to use an immersion blender instead). Ingredients. Cook, stirring occasionally, about 7 minutes or until softened. I’m surprised!”. Spread chopped butternut squash in a single, even layer on the two large baking trays. Scoop out roasted butternut squash and add to saucepan with chicken broth (or vegetable broth), apple cider, brown sugar (or maple syrup), salt, pepper, and cayenne pepper. Melt 1 tablespoon butter in a large saucepan and add apple, onion, and sage. Thanks so much for taking the time to write. I usually use California Premium or Applegate brand – Organic White Cheddar or Organic Monterey Jack Cheese:-). Add onions, and sauté for 5 minutes until translucent but not browned. Then place the seeds on a sheet pan, sprinkle with pink salt (and optional olive oil) and bake at 325 degrees for about 10-15 minutes until slightly crisp and dry. I left out the brown sugar and water and I used dry sage and 1/21/2. Best, Melissa. In this version, I omitted the garlic and added a sliced apple to the roasting pan.