Roasted Butternut Squash and Apple Soup

    •Butternut squash about 1.590 kg, peleed, seeds removed and diced about 3-4 cm •2 Granny Smith apples peeled, seeds removed and sliced into 8 wedges (each apple) •2 Carrots medium/large peeled, halved lengthwise and sliced about 0.5 cm •1 Yellow onion large diced •2 Garlic cloves minced •Olive oil 4tbsp + 2 tbsp •Salt 2 tsp plus for seasoning •Black pepper 2/4 tsp •Vegetable stock 1.400 ltr low sodium Method: 1)Preheat the oven at 210 °C. Line one large baking tray (or two smaller ones) with parchment paper. 2)In a large bowl place the butternut squash cubes . Season lightly with salt and add the 4 tbsp of olive oil. Mix well and transfer the cubes (leaving a little bit of space in between them) onto the baking tray and roast in the oven for 20 minutes. Then, remove the tray from the oven. Flip over the cubes and place the apples wedges in between them. Bring back the tray into the oven and continue roasting for 20 minutes more. 3)In the meantime, pour the 2 tbsp of olive oil in a large pot, over medium high heat. Saute the onion and carrots, stirring often for 5 minutes. Stir in the garlic and cook for 2 minutes more. 4)Pour in the veggie stock and stir. Once it comes to a boil, lower heat to simmer for 30 minutes. 5)Add the roasted squash and apple to the pot. Give everything a good stir, and blend the soup either with a blender or an immersion blender. Laddle the soup into bowls and serve.
    60 Minutes

    • I think… It’s kinda remarkable, the fact that whenever  pumpkins start to appear all over the internet and social media, it kinda marks the beginning of colder days to come. It makes you realize, hey, it is autumn, time for Halloween and pumpkin soup, and some of us, including myself, are looking forward to the winter season. Yes. I. Love. Winter. 

    • This flavourful roasted butternut squash and apple soup is here to accompany you, on those chilly gloomy days, providing you with warmth and comfort.

    • Less is more in this case. Cubes of butternut squash and apple wedges are the main ingredients used in this recipe, amongst a few other ingredients. It’s a simple process, nothing difficult about it at all. Only the squash and apple need a bit of prepping, and that is simply roasting them before adding them to the soup and be blended.

    I’m taking the extra step to roast the butternut squash in this recipe, rather than boiling it directly in the vegetable stock as I truly find that it gets that caramelisation going on and roasting it does enhance and deepens it’s flavour and aroma. 

    Granny Smith? For real? You might say. Well… Yes! For real. It’s tartness pairs beautifully with the sweetness of the squash, it just elevates this soup overall. And what more? The texture is creamy and velvety, with each spoonful you are rewarded with a beautiful balance of flavours.

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