There is just something so comforting in a warm bowl of soup on a chilly Fall evening.
Creamy Butternut Squash Apple Soup
Makes 10 servings
1 large butternut squash, peeled and cut into chunks
3 apples, peeled, cored, and diced
4 carrots, peeled and diced
2 cloves garlic
1 tbsp olive oil
2 cups milk (skim, almond, soy, etc)
3 1/2 cups low sodium vegetable broth
2 tsp ground ginger
1 tsp cayenne pepper
1 cup apple cider (can substitute with apple juice)
Greek yogurt (optional)
1. Preheat the oven at 400 degrees F.
2. On a large sheet pan, combine the squash, apples, carrots, and garlic. Drizzle with olive oil. Roast in the oven for 45 minutes or until all fruits and vegetables are fork tender.
3. Let the fruit and vegetables slightly cool for about 20 minutes.
4. Place the roasted fruit and vegetables in a blender and add 1 cup of the vegetable broth. Puree all mixture until it a smooth consistency. (You make have to do this step in batches, depending on how big/powerful your blender is.)
5. Add the pureed mixture into a pot over medium heat and add the rest of the broth, milk, ginger, cayenne pepper, and apple cider.
6. Simmer until it reaches a desired consistency and heat.
7. Top with a dollop of Greek yogurt. (optional)