It’s soup season! My favorite season of all. And I'm feeling ready for fall. Getting inspired by the September produce at the farmers markets and Trader Joe's of course, because it's the best grocery store at this time of year. Even though I’m in LA and it’s about 90 degrees every day, I never don't want soup. So this classic fall inspired butternut squash, carrot and apple soup is the coziest thing you will put in your belly. I swirled in some coconut cream but you could use heavy cream. Dip in some crusty bread and enjoy! 🧡🍂
1lb cubed butternut squash
4 small cloves garlic
2 large carrots
2 celery stalks
1/2 a yellow onion
1 bay leaf
1 quart (32 FL OZ) Chicken or vegetable broth
Heavy cream or coconut cream to drizzle on top
Extra sage to crisp up in some olive oil
Roast your butternut squash with the garlic and shallot drizzled with honey, olive oil, salt and pepper at 425 F for 20-25 minutes, flipping half way through.
Meanwhile, dice up your onion, celery, carrot and apple.
Add it in to a large Dutch oven pot with some olive oil, salt and pepper and some sprigs of thyme and sage and bay leaf.
Sauté until slightly softened and translucent for around 3-5 minutes.
Now add in your roasted butternut squash, garlic and shallot and your broth of choice.
Let that cook together for around 30-40 minutes on medium heat until softened.
Now it's time to blend!
You can use an immersion blender or remove the butternut squash and all the bits from the broth and blend that in a vitamix blender until smooth and then add it back in to the broth and voila!
You can crisp up some sage in some olive oil in a pan for 1 minute and serve on top of the soup with a little coconut or heavy cream swirled on top.
Dip in some crusty bread and enjoy!