Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. While the oven is warming, peel, seed and roughly chop 1 medium butternut squash, 2 yellow potatoes, 3 carrots and 1 Granny Smith apple, and add them all to a mixing bowl. Drizzle everything with half of the 2 tablespoons olive oil and a little salt and pepper to taste, and pour into one layer on the parchment paper. Roast for about 35-40 minutes or until just tender and browned. Remove from the oven.
- When everything is out of the oven, add the remaining olive oil to a large soup pot and warm to medium-high heat. While the oil warms, roughly chop 1 medium yellow onion and mince 3 cloves garlic. Add the onion to the pot once the oil shimmers and cook until translucent and browning on the edges, about 4-5 minutes. Add the garlic and cook for another minute more. Add 4 cups low-sodium vegetable broth, the roasted veggies and apples, and ⅛ teaspoon nutmeg, 1 teaspoon sea salt, and freshly ground black pepper to taste. Lower the heat to medium-low and cook uncovered for 15 minutes.
- Carefully scoop about 3-4 cups of soup into a blender, cover tightly and increase speed until smooth and creamy. Pour the blended soup into a serving bowl and continue with the next batch until everything has been blended. Warning: The soup will be extremely hot and will produce steam from the lid; be careful not to place your hand directly on the lid while blending.
- Adjust seasonings with a little extra salt and pepper if desired, serve immediately, and enjoy!
Nutrition
Notes
Butternut squash: If you don't want to chop the butternut squash yourself, you can usually find already prepped packages of butternut squash in the produce department.
Storage: This soup recipe will stay fresh in an airtight container in the fridge for up to 5 days.
To freeze: Cool completely, then freeze in individual portions in freezer bags or airtight plastic containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
