If you are in the GTA like me, you might have been staying indoors. With today’s winds, rain and overcast sky, I needed some warming from the inside out. With some butternut squash in my pantry from the fall harvest, this morning I oven roasted the squash, and although this recipe is stove top, I tossed all the ingredients into the crock pot this morning for a ready made soup for when the family got home. I simply used my immersion blender to blend it up, and dinner was served. Busy family life leaves little time in the evenings for prepping dinners. Luv my crock-pot!
Butternut Squash Soup
Preheat oven to 420. Cut squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender. (Roasting time will depend on the size of your squash.)
Remove squash from oven and let cool. Use a spoon to carve out the flesh and set aside. Discard the skin.
Place a large pot over medium heat and add half of your olive oil. Add the apples, onion and ginger and saute for about 5 minutes or until soft.
Add in the vegetable broth, cooked squash and half of the sea salt. Reduce heat to a simmer. Let simmer for 15-20 minutes.
Transfer soup to a blender or use an immersion blender to puree until the soup reaches a smooth, thick consistency. Be patient. It might take a bit of blending to reach a creamy consistency!
Divide soup between bowls and garnish with a sprinkle of cinnamon.
- More Protein - Blend in a 1 can of cooked red lentils or top with some shredded chicken breast
- Chicken Broth - Yes, easily swap the vegetable stock for chicken.
- Seasoning - Spice it up with some cayenne and enhance the cinnamon flavor with nutmeg
- Storage - Divide into freezer safe containers, leaving at least 1 inch of space at the top. Store in the freezer up to 3 months.