Roasted Fall Squash and Spiced Apple Soup
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 4 cups packed roasted winter squash (I have used combinations of Kabocha + butternut, *acorn + delicata, pumpkin + acorn) This is about 1 medium acorn squash + 1 medium delicata
  • ½ medium yellow onion, chopped
  • 1 Tbsp coconut oil
  • ½ c applesauce, homemade
  • 3c chicken broth
  • 1c almond milk (I like califia farms almond-coconut milk blend) * use coconut milk for AIP
  • ¼c apple cider (optional)
  • 1 tsp minced garlic
  • 1 tsp apple pie spice
  • ½ tsp cinnamon
  • 1 Tbsp pumpkin butter
  • ½ tsp each sea salt and pepper, plus more, to taste
Directions
  1. Choose the squash you want to use and roast it: The easiest way to do this is preheat the oven to 400, use a knife to pierce the squash a few times, and then roast it whole for about 40-60 minutes, depending on the size. To check if it’s done, use a fork to push down on the skin. If it gives and you can easily push the skin down, it’s done!
  2. Allow the squash to cool while you’re preparing the other ingredients. Make sure you use a towel to handle it – they’ll be extremely hot!
  3. Heat a large soup pot over medium heat with 1 Tbsp coconut oil. When it’s hot, add the onions and sauté until translucent, about 5 minutes. Stir in your garlic until it’s fragrant, about 30 seconds. Add the apple pie spice and cinnamon.
  4. Add the squash and applesauce, and stir. Make sure when you measure it, you’re really packing it down into the measuring cups/bowls to get a full 4 cups.
  5. Stir in 3 cups of broth, the almond milk, cider, pumpkin butter, salt and pepper with a wooden spoon. You want the liquid to completely cover the squash mixture.
  6. Use an immersion blender to combine all the ingredients in the pot until smooth. Pro tip: put a dish towel over half the top of the pot while you’re doing this to prevent splashing hot liquids all over the place. If you don’t have an immersion blender, transfer the soup to a food processor or blender in batches, and blend until you reach a smooth consistency. Then transfer the soup back to the pot.
  7. Simmer about 30 minutes to let the flavors develop. The longer it sits, the better it is!
  8. Adjust salt and pepper to taste. If the soup is too thick, add more liquid (if you want it sweeter, add more cider. Otherwise, add more almond milk or broth).
  9. Shown here with roasted chicken apple sausage and sage on top. I prepped this in the last few minutes while the soup was simmering.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-fall-squash-spiced-apple-soup/