Creamy Butternut Squash Soup

Yes, as hard as it is to accept, soup season is in full swing. With fall temperatures approaching, hearty soups are a great way to warm you up while loading up on fruits, veggies and fiber.

This recipe is “creamless,” but not to worry, it will not disappoint if you’re craving something rich. I blended mine in my Vitamix, but any blender will do the job!

Here’s how it’s done:

Yield: 2 ish quarts (8ish servings)

Ingredients:

1 butternut squash, cubed (sub: acorn squash, buttercup squash, pumpkin)

3 small apples, cut into large chunks (any kind will work) – skin on for extra fiber!

1 small onion, peeled and cut into large chunks

3 stalks celery, cut into 1 inch pieces

1-2 small carrots, peeled and chopped into large chunks (or two handfuls of baby carrots)

2-3 Tablespoons olive oil

1 teaspoon ground cinnamon

1 quart chicken (or vegetable) broth

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon ground sage

Optional toppings: fresh chopped apple slices, ground cinnamon, toasted walnuts

 

Directions:

  1. In a large roasting pan (or sheet pan), place the squash, apples, onion, celery and carrots. Pour over the oil and cinnamon. Toss to coat all of the vegetables evenly.
  2. Roast at 350 degrees for 40-45 minutes or until the squash is tender (you should be able to easily poke with a fork).
  3. Once the vegetables are finished, place these in a blender with the broth and seasonings. Blend on high for at least 3 minutes to reach a creamy consistency.
  4. If you are eating right away- place the soup into a sauce pan and heat over a low flame for 5-10 minutes.

This soup can be stored in an airtight container in the refrigerator for up to 2 weeks.

 

 

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