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 in ¾" chunks, 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. If needed, use a second baking sheet and roast alongside the first. 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. (See notes for blending hot soup.) Pour the blended soup into a serving bowl and continue with the next batch until everything has been blended.
- Adjust seasonings with a little extra salt and pepper if desired, serve immediately, and enjoy!
Nutrition
Notes
Blending hot soup: Use a blender and container approved for hot liquids, and follow the manufacturer's instructions for venting steam and maximum fill levels. Blend in small batches, starting on low speed and gradually increasing. Keep your face away from escaping steam, and never blend hot soup in a sealed personal blender cup.
Storage: Refrigerate in shallow containers within 2 hours; refrigerate for 3-4 days or freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat to 165°F, stirring and adding broth or water as needed.
