Roasted Butternut Squash + Apple Soup
1 teaspoon coconut oil
1 - 3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes
1 tablespoon coconut oil
2 small yellow onions, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 tart green apples (any apples work though), cored and chopped
4 cups vegetable broth or water
1 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
toasted pepitas, garnish (optional)
sprinkle of nutmeg, garnish (optional)
Preheat oven to 400 degrees. Peel and cut butternut squash into 1 inch cubes and place on the parchment paper-lined baking sheet. Drizzle with 1 teaspoon coconut oil and a sprinkle of salt + pepper and bake for about 30 minutes, flipping halfway through. Set aside to cool.
While squash roasts, heat 1 tablespoon of coconut oil over medium heat in a large pot or dutch oven. Sauté onions and garlic about 5 minutes, until they because fragrant and softened. Toss in carrots and celery and sauté together with the garlic and onions another 2-3 minutes. Toss in apples, vegetable broth and spices and bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Remove from heat, toss in roasted squash, and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. Saves well in the fridge for about a week, and freezes indefinitely. Enjoy!
Don't have butternut squash? Substitute any type of squash you like, or use sweet potatoes!