Paleo, dairy-free, grain-free
It seems that winter has officially arrived in Ottawa and there's snow on the ground and a chill in the air. Truth be told, I kind of love it since it has me in the Christmas spirit! Not to mention the comfort food that goes along with the colder weather. This soup really hits on the spot on those chilly days, and is super nutrient packed.
Butternut squash seems to be a staple when it comes to pureed soups. But I especially love this combination of apple and roasted garlic. Talk about match made in heaven! I add a hint of nutmeg which really takes it to the next level. This soup also freezes very well so I usually double it so I have save some in the freezer. I'm now 23 weeks pregnant and already starting to stock pile freezer meals for after the babe arrives. I might be a touch a head of the game on that but I've started doubling up meals that I'm making anyway and freezing the extra, rather than spending a whole day making separate freezer meals. I will do a huge cooking extravaganza closer to my due date and I'll make sure to share all my freezer meals with you!
Start by roasting the squash and garlic. I usually cut the squash in half lengthways and place it cut side down on a cookie sheet for about 45 minutes or until soft. I also roast the garlic on the same cookie sheet. Simply remove all the excess skin so that you are left with just one layer and cover in oil and roast until soft.
While the squash and garlic is roasting, slice the onions and apples. Sauté the apple and onions together with the cooking oil over medium heat until soft and fragrant. Set aside.
Once the squash and garlic are done, remove the remaining garlic skins and scoop out the squash. Transfer to a high speed blender, add broth, onions, apples, and spices. Blend on high until smooth. The result should be a thick, delicious soup! Transfer to a large sauce pan and bring to a light boil, add any additional spices that you may like. Serve it up with whatever topping that suit your fancy!
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