Roasted Butternut Squash & Apple Soup

Roasted Butternut Squash & Apple Soup If you have not met since my daily “what’s for dinner” messages on my Facebook page, ‘m just in love with fall pumpkins.

Pumpkin is the fall favorite pumpkin of my girls, and lately have been polishing off a whole pumpkin themselves between the 3 of them – to the point that even get even a bite

Roasted Butternut Squash & Apple Soup the soup is always a great way to stretch your budget meat, but it is also a great way to stretch your vegetables. Squash is pretty cheap this time of year, but nothing that will allow to stretch my food budget * and * get feeding bone broth in my kiddos is definitely a winner in my book.

Roasted Butternut Squash & Apple Soup Get the kids in making this one – that can help you get the pumpkin seed. The soup is very suitable for children in taste, and you can get in a cup or glass with a drinking straw.

Roasted Butternut Squash & Apple Soup
Print Roasted Pumpkin and apple soup Author: Renee – www.raisinggenerationnourished.com ingredients

  • 1 medium / large pumpkin, peeled, seeded and cubed
  • honey 1 TB roasting pumpkin
  • 2 small / medium onion, chopped into pieces
  • 2 large apples or 3 small apples, chopped
  • 3 cloves garlic, chopped into pieces
  • 2 liters of broth chicken bone (! preferably homemade See Tips section on how to make simple slow cooker bone broth)
  • ⅛ – ¼ teaspoon cayenne pepper ( optional, but gives a great flavor)
  • sea salt and pepper to taste

! Instructions

  1. Dispersion pumpkin cubes on a baking sheet and mixed with melted butter, sea salt, pepper and honey. Roast at 425 degrees for 40 minutes. While the squash is roasting can prepare your other ingredients and start the soup.
  2. saute onion and apples in ¼ cup butter with a few large pinches of sea salt. Riddance to medium heat for about 15 minutes to carry out their juices and sweeten.
  3. Add the garlic and cook for a minute
  4. Add broth, season and roast pumpkin and bring to a boil.
  5. Reduce to simmer for 5 minutes.
  6. mash through an immersion blender or in a blender. Add sea salt / pepper to taste.

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Tips:

  • This recipe makes about 3 liters of soup. and double or triple stocking your freezer !
  • This makes a great lunchbox thermos Furthermore, or putting it to work in your Travel crockpot .
  • If you want a thick soup can use less broth, or add a second pumpkin. I like this quite soupy and girls like to drink with stainless steel straw in your cup or mug!
  • I have a very Simple hand peeler which works very well for peeling the pumpkin – it goes very fast -. You can have it stripped in just a couple of minutes you could grill your whole or peeled pumpkin and cubing, but I think it actually takes longer because you have to cook longer, and then you have to wait for it cool to scoop out the flesh.
  • Use what apples you have on hand – I used different ones every year now I think
  • promise this immersion blender will become your favorite kitchen tool :) I use the weekly mine and makes for super fast and easy cleaning.

This post has been shared in Homestead Barnhop !

The Roasted Pumpkin and apple soup first appeared in Increased Fueled Generation .

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