Roasted butternut squash soup is one of my favourite soups of ALL time!

This Fall/Winter soup is perfect to have on hand for lunch or dinner along with your favourite bread,  so I always recommend making a big batch of it.

Butternut squash provides an ample source of vitamins that aid in boosting our immunity. It’s important to add these rich  coloured veggies consistently in our diet and get our kids used to eating the rainbow. This soup is easy to make, so deliciously warming during the colder months, and just plain good for you!!

We all make roasted butternut squash soup differently, and I can’t say there’s a wrong way, but I’m sharing how i’ve always made it in this simple recipe below. It may seem odd for some you to see that I do add fruit to this soup, but I think it compliments the squash well, making it even more flavourful.

I hope you and your family enjoy it as much as we do;)

Ingredients:

•  4 cups filtered water (to boil)
• 4 tbs olive oil
•  2 cloves garlic
•  1 or 2 apples (any variety except granny smith) peeled cut in 4
• 1 small onion (cut in 4)
• 1 tbs salt
• pepper (taste)
• 2 medium sized butternut squash (to bake)

Directions:

1. in a medium size pot, add 4 cups water, 1 tbs salt, 2 apples, 1 onion and 2 cloves of garlic
2. bring all the above to a boil and lower to medium heat until apples are completely soft (10-15 min.)
3. leaving the rind on, wash and slice 2 butternut squash vertically (making 4 halves), remove seeds and place facing down on your baking tray
4. while apples are boiling, bake your squash at 400f for 45min or longer until a fork can easily push through the squash
5. once baked, scrape out all 4 halves of squash and place in your food processor (or large pot if using a hand blender instead)
6. slowly add the boiled water along with the apple/onion/garlic to the large pot with the squash or to your food processor
7. whichever small appliance you choose, be sure to blend all contents well until the soup is a smooth and slippery texture
8. garnish with rosemary/thyme/parsley or add your favourite roasted nuts/seeds overtop