Roasted Squash and Apple Soup

Roasted Squash and Apple Soup

As we head into the holiday season, it’s nice to have a lighter, healthier option on hand for those days when you can feel you’ve overindulged. Not to say this Roasted Squash and Apple Soup isn’t perfectly satisfying and delectable any old autumn day, just keep the recipe in your back pocket for when you’re hungry for a satisfying soup. 

 

Roasted Squash and Apple Soup 

 

This Roasted Squash and Apple Soup is pretty quick and very simple to put together. You can roast on a Sunday and have soup for a whole week of lunches! I like having a warm dish prepped ahead in the colder months so you never have to scramble for a healthy meal. That’s not to say that you can’t whip this up for a dinner with friends some night. It’s great for all occasions. 

 

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I have made many variations of squsah soup over the years (and they’re all really good), but I wanted to try something new. I was thinking of seasonal ingredients and it occurred to me that you don’t often see apple in soups, and why not? Apples are so versatile, from applesauce to pies, there are so many options, so adding roasted apples to squash soup made perfect sense to me. The roasting really brings out the flavor which pairs so well with the squash. You can use any variation of apples and squash, go for whatever you like best. I kept it (mostly) vegan and used unsweetened almond milk as it has such a mild taste that won’t compete with the robust fall flavors. 

Roasted Squash and Apple Soup
Serves 4
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 1 Acorn Squash
  2. 1 Butternut Squash
  3. 2 Large Apples
  4. Salt
  5. 2 Tablespoons Honey
  6. 1 Teaspoon Fresh Nutmeg
  7. 1 1/2 Cups Unsweetened Almond Milk
  8. 1 Tablespoon Apple Cider Vinegar
  9. 1 Teaspoon Cinnamon
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with foil.
  3. Halve the squash and clean out the seeds. Rub with a thin layer of olive oil and sprinkle with salt.
  4. Lay the squash face down on the baking sheet and place in oven. (Cut the apples and rub with olive oil right before you put them in the oven.) About 20 min in, remove the pan and add the apples to the sheet. Return to oven. Let cook until soft to touch. Remove from the oven and let cool until you can handle them. Scoop the squash into a Vitamix or food processor, or to a pot with an immersion blender. Add the honey, nutmeg, almond milk, vinegar and cinnamon and blend until very smooth. Pour the soup into a pot and heat over medium for about 5 minutes or until warmed throughout.
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 What is your favorite fall soup?

 Happy Dishing!

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