Roasted Butternut Squash Soup with Apple and Pears
This Roasted Butternut Squash Soup is the perfect dish to welcome fall. In this recipe, I roast the squash, apples and pears to bring out their natural sweetness. Double the batch to have a healthy go to lunch option for the whole week.
Soup Ingredients:
- 2 Macintosh apples, peeled and cut into large pieces
- 2 pears, peeled and cut into large pieces
- 1 small butternut squash, peeled and cut into cubes
- 1 small onion, chopped
- 3 cloves of garlic, peeled
- 1 carrot, peeled and cut into large pieces
- 2 tablespoon olive oil
- 8-10 sage leaves
- salt and pepper to taste
- 500 ml vegetable broth
- cream (I used Nutpods to keep it dairy free)
Garnish Ingredients:
- roasted pumpkin seeds
- extra Nutpods or cream
Step 1: Instructions for Roasting the Vegetables and Fruit
Preheat the oven to 400 F.
Place the squash, onion, garlic, carrot and olive oil on a sheet pan and drizzle with the olive oil. Place the sage leaves on top of the veggies and fruit. Sprinkle it with salt and pepper.
Roast in the oven for 45-60 minutes or until the veggies and fruit and tender and beginning to brown.
Step 2: Instructions for Blending the Soup
In a blender, add 1 ½ cups roasted fruit and squash and ½ cup broth and blend. Add the blended ingredients to a pot and repeat until all of the roasted fruit and vegetables are used. If your soup is too thick, feel free to add more broth.
Step 3: Instructions for Serving:
Ladle the soup into bowls and garnish with roasted pumpkin seeds and cream or your favourite milk alternative (I used NutPods). Enjoy!
