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Butternut Squash Soup

Prep time: 10 minutes
Cook time: 40 minutes
Serves 6
2 Butternut Squash
2 heads of garlic
2 Apples (granny smith or honeycrisp)
2 Pears
Vegetable Broth ~ 4 cups to use to thin soup to desired consistency
1 tsp. turmeric
¼ cup apple cider vinegar
½ cup maple syrup 
Salt and Pepper to taste
Pepita seeds or Sunflower Seeds for topping
Pre-heat oven to 400 degrees.  Cut Butternut Squash in ½ and remove seeds.  Place open side down on a parchment lined baking sheet.  Cut garlic heads in ½ and place face down on parchment paper lined baking sheet.  Cut apples and pears in quarters and remove seeds and stems but leave skin on both and place with garlic on baking sheet.  Place baking sheets with squash, garlic, and fruit into oven.  
Remove fruit and garlic in about 20 minutes place in sauce pan.  Remove roasted garlic from hulls and place in sauce pan with fruit.  Continue to cook squash for an additional 20 minutes until softened completely.  After squash is soft scoop from skin and place in sauce pan with fruit and garlic.
Use an immersion blender and blend the rest of the ingredients with the squash, fruit and garlic until smooth by adding small amounts of vegetable broth until you have your desired consistency.  Last salt and pepper to taste.
Serve immediately and top with seeds.
I love butternut squash soup but most of the time if you order this out it wil have thousands of calories and hundreds of grams of fat because it is cooked with cream and oil.  This soup has all the flavor without those unwanted fat and calories.  If you have time and you want to make this super fancy and add a little protein you can always add a little cashew cream.  Your family and friends will never believe how healthy this is for them.
Happy and Healthy Eating!

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