I love Fall and who doesn’t… the crisp chill in the air, the lightly falling rain and the beautiful colors from the leaves on the trees. It’s my favorite time of year. All the different apples are in season and squash is abundant everywhere. And the holidays are around the corner.
Hence this warm, creamy and comforting roasted butternut squash and apple soup is quintessential to fall. It’s silky, sweet and full of flavor. Pair it with any of your favorite gluten free breads or crackers and a simple salad for the perfect cool weather meal.
Creamy Roasted Butternut Squash and Apple Soup
- 4 cup butternut squash, peeled and cubed
- 1 1/2 cups unsweetened almond milk
- 1 cup water
- 1/2 cup apple cider
- 1 large organic apple, about 1 cup (I use Fuji or Cameo)
- 1/2 cup organic carrot, chopped (I use small colored carrots)
- 2 large dates pitted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons all natural real maple syrup
Preheat oven to 425° degrees. Line baking sheet with parchment paper. Lightly grease with oil.
Using a sharp veggie peeler, peel the butternut squash while whole until the thick skin has been removed and you’re left with the bright orange flesh.
After peeling, cut squash long ways into 2 halves.
Using a spoon scoop seeds from squash.
Cut into 1-2 inch cubes. Place in mixing bowl with 1 teaspoon of cinnamon and 1 tablespoon maple syrup and mix until coated.
Spread cubes onto lined baking sheet. Lightly cover with parchment paper. This prevents any splattering in the oven.
Bake in oven for 30 minutes or until soft.
Place liquid ingredients in blender or food processor and all other ingredients. Blend on soup option until smooth and creamy.
Keep chilled until serving.
Top with roasted pumpkin seeds or topping of choice.
- Note: I like using the above ingredients but, you can add juice of 1 orange, sautéed onions and garlic to the blender. Remember be creative and add your fall favorite spices.