Roasted Apple + Butternut Squash Soup
Fall is all about comfort food, period.
Comfort food also tends to make your house smell a-maz-ing as it cooks slowly, wafting heavenly aromas about.
This weekend I decided would be best served alongside a big bowl of butternut squash and apple soup. The great part about this soup is that it contains pantry staples requiring zero trips to the grocery store, just a new way to look and incorporate the ingredients on hand.
Note: comfort food is best served in cozy sweatpants and alongside people you love. Trust me these simple acts make for perfection.
Roasted Apple & Butternut Squash SoupIngredients:
2 lbs butternut squash, peeled, seeds removed, chopped
2 apples, peeled, cored and quartered
1 large yellow onion, peeled and quartered
3 cloves garlic, peeled
4 cups low sodium chicken broth
3 Tbsp olive oil
salt, pepper, and chili powder
organic chives for garnish
sour cream (optional)
Preheat oven to 400F
In large roasting pan, place squash, apples, onion and garlic. Toss with olive oil and season to taste with salt, pepper and chili powder.
Roast for 40-50 minutes, turning every 10 minutes until tender and golden brown.
Remove from pan and put through a food processor in batches with stock.
Return pureed mixture to large saucepan and bring up to temperature. Adjust seasonings to taste.
Garnish with organic chives and top with a dollop of sour cream if desired.