As many of you know, in the fall and winter months I make a pot of soup every Sunday. Sundays are comfort days to me. After church we put on some football and cozy up to relax as we prepare for the upcoming week. A warm pot of soup not only helps me calm down and relax, but it also provides us some homemade lunches for the week ahead.
Butternut squash is one of my favorites, although to be honest, I love all winter squash. It's such a rich food, and because of that, this soup doesn't really need a lot. Roasting the squash prior to adding it to the soup helps to bring out these warming flavors.
I start by peeling (with a vegetable peeler) my squash and one apple. Remove the seeds and pulp from the squash. Cut the squash and apple into cubes. Toss with olive oil, salt, pepper and nutmeg and roast at 400 degrees for about 30 min.
1 butternut squash, peeled, seeds removed and cubed
1 apple, peeled and cubed
1 medium onion, minced
1 large carrot, peeled and diced
1 stalk of celery, diced
2 cloves garlic, minced
salt and pepper
5-6 cups of vegetable broth
Preheat oven to 400. Toss apple and squash with olive oil, salt, pepper and nutmeg. Roast for 30 min.
Meanwhile, in a large pot, add more olive oil. Add onion, garlic, carrots and celery, salt and pepper. Saute until tender, about 5 min. Add roasted squash and apple to the pot. Let cook about 5 min longer. Add enough broth to cover the vegetables and let come to a boil. Turn the heat down and let simmer for about 20 min. Using an immersion blender, blend the soup until creamy. You could also transfer to a food processor or blender if you don't have an immersion blender.
Top with a dash of nutmeg and some homemade croutons. Enjoy.