Description
this roasted butternut squash & apple soup has a velvety smooth texture which pairs perfectly with crisp parmesan toasted croutons for a symphony of fall flavors!
Ingredients
Scale
- 2 cups vegetable stock
- 1 medium butternut squash, peeled, seeded & cubed (about 4 cups of cubes)
- 1 apple (I recommend Granny Smith), peeled, cored & chopped
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup plain 4% whole milk siggi’s yogurt
- Freshly ground black pepper, to taste
- 1 loaf of whole grain bread, cut into cubes (crust removed)
- Olive oil
- Fresh parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- Place butternut squash on a baking sheet, drizzle with olive oil and roast for 15-20 minutes. Remove from the oven and set aside.
- Lower heat of the oven to 350 degrees F.
- In a non-stick sauté pan, drizzle 2 teaspoons of olive oil and add garlic and onion. Sauté until just fragrant (about 4-5 minutes) then remove.
- Place all ingredients (including garlic, onion and roasted butternut squash) in a large dutch oven, bring to a boil then reduce heat and allow to simmer for about 30 minutes (or until butternut squash is fork tender).
- While the soup cooks, drizzle the bread cubes with olive oil, a pinch of salt and parmesan. Place in the oven and toast for about 15 minutes. Remove and set aside to garnish soup with later.
- Using an immersion blender or blender or food processor, blend soup ingredients until smooth (note: you may have to process in batches if you are using a smaller blender or food processor).
- Once soup has cooled slightly, fold in yogurt then top with croutons.
Notes
Store in an air-tight container for up to 5 days or freeze in a freezer-safe bag for up to 1 month.
Keywords: soup, fall, butternut squash, gluten-free, vegetarian
