•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
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.
- Rate article:
- Total Person:
- Rate difficulty: