Roasted Garlic, Apple, & Butternut Squash Soup (best soup ever.)

Let me just reminisce and say that one more time like my good friend Lorelei would… “best soup eva.” Okay, thanks.  I miss Plum Honey and her Boston turned Kiwi accent.. We met in New Zealand where we were roomies, hiking buddies,traveling nomads, and drinking partners.  We’ve went on to have some crazy adventures together over the years:  New Zealand, Australia, Fiji, Costa Rica, all over New England and most recently in Florida where she came to be a bridesmaid in my wedding.

plum honeyLorelei and her BF Jacob visiting Florida

Okay, back to the food. The best soup ever.  eva.


Vegan MOFO, Take 7

DSC00578 Right off the stove… I even captured the steam!

Roasted Garlic, Apple and Butternut Squash Soup
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes

1 medium butternut squash, peeled and cubed
3 Granny Smith apples, cored and cubed
4- 6 gloves garlic, minced
4 cups vegetable broth (such as Better than Boullion Organic Vegetable Base)
1 tbsp extra virgin olive oil

1.  Heat oil in large pot.  Add garlic and cook until slightly brown.
2.  Add in squash, apples, and vegetable broth and bring to a boil.
3.  Reduce to a simmer and cook 15 minutes or until squash is tender.
4.  With a hand blender (or blender) puree the soup.
5.  Season with salt and pepper and enjoy!

This is seriously the easiest (once you master peeling and chopping squash) and most delicious soup in the world. I didn’t have any granny smith apples tonight which is normally how I always make this soup; honeycrisp subbed just fine.  I also topped it with cayenne pepper because, well, I put cayenne on everything (you might carry lip gloss in your purse.  I carry cayenne pepper.)

Eat well,
Carolyn

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15 Comments

Filed under Soups

15 responses to “Roasted Garlic, Apple, & Butternut Squash Soup (best soup ever.)

  1. Hmm…I have to say that any soup recipe that starts with “peeled and diced butternut squash” automatically is not a contender for “easier soup ever”. However, if you sliced in half, scooped out the seeds, and roasted first, well then maybe.

    My mother in law has what I consider to be the best soup ever. I think it’s the first recipe I ever posted on my blog 3 years ago. Butternut squash, onion, celery, broth, (pureed) and then each bowl topped with ginger butter or ginger margarine (ginger – fresh and dried and sweetened with a hint of maple syrup). Heaven in a bowl.

  2. I don’t think I’ve ever had apple in a soup, I want to now though. Thanks for sharing the recipe.

  3. This soup spounds amazing. I never thought of combining apple with butternut for a soup, but since I love both so much, I’m sure I’d love this. Despite the peeling and cubing, I’d still consider this an easy soup because it comes together so quickly and uses just a handful of ingredients (that I always have on hand). Thanks for sharing this, I can’t wait to try it.

    • Hi Tasha,
      The peeling and cubing isn’t that bad. I am sick, and yesterday Dave asked me what he could get me/make me for dinner. I wanted soup. He was going to stop at Whole Foods and pick some up, but I would rather have something homemade without lots of sodium. So I made this tried and true gem. It hit the spot. Enjoy.

  4. Ummmm….looks delicous! I have actually heard of using apples in squash soup but have never tried it.
    Hope you are feeling better.

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  9. I’m trying this out today….looks delish 🙂

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  12. Dana

    While searching for the “best” apples to use in a soup recipe (the recipe I’m making for the first time is using “Delicata Squash, apple, and pumpkin) and during my search I came across this fabulous sounding soup. It got my attention right away! So guess what? I will be making THIS soup as well. After this last round of “holiday” meal splurgings, I am so ready to go back to the more “clean eating”, “unprocessed whole foods” that I was more concentrated on before Thanksgiving came upon us. What better way to delve back into cozy homemade health-conscious meals to start off the new year? Plus, I’m SO in the mood for soups right now, this, I’m sure, will be a perfect addition to my soup rotation during the remaining winter months. Thanks SO much for sharing this recipe…can’t wait to try it. 🙂

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  14. Jessica

    Love this soup. I just made it and added a whole chopped onion to be sauteed with the garlic. I also added about a half cup of pureed pumpkin because I had some left over and wanted to use it. Delicious combination of flavors! Thanks! 🙂

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