Name: Roasted butternut squash and apple soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 medium butternut squash (about 750g); 2 Tbsp olive oil; 1 apple (about 100g); 1 onion; 1 sprig of celery stalk; ¼ teaspoon ground cumin; ¼ teaspoon all spice or gingerbread spice mixture; 1 tsp thyme leaves (fresh); ½ litre of vegetable stock; Salt and pepper; To serve: pumpkin seeds, Greek yogurt (optional),

Roasted butternut squash and apple soup

3 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

I just love eating squash in every possible way, so during its season I tend to cook a lot of dishes with it. This roasted butternut squash and apple soup is one of the recipes I make a lot, mainly from leftover roasted squash (I just grill the apple slices quickly). You can follow my example or make it from scratch as below! Serve it with wholesome bread.

Ingredients

1 medium butternut squash (about 750g)
2 Tbsp olive oil
1 apple (about 100g)
1 onion
1 sprig of celery stalk
¼ teaspoon ground cumin
¼ teaspoon all spice or gingerbread spice mixture
1 tsp thyme leaves (fresh)
½ litre of vegetable stock
Salt and pepper
To serve: pumpkin seeds, Greek yogurt (optional),

Instructions

Preheat the oven to 200°C.
Peel the squash, cut it in half, remove the seeds and the soft tissues. Cut the flesh roughly into 3 cm pieces, then scatter them on a baking sheet.
Peel and core the apple then cut into wedges and add to the squash. Drizzle with 1 Tbsp of oil, season with salt and pepper, then rub them thoroughly.
Bake in the oven for 25-30 minutes until soft.
Meanwhile, chop the onion and celery and sauté them in the remaining oil. Add the spices and stir for 1 minute, then add the roasted pumpkin and apple. Stir for another minute, then pour over the stock. Bring to the boil and simmer for 20 minutes.
Using a blender, process the soup until creamy and silky.
Serve with pumpkin seeds sprinkled on top and with a spoonful of Greek yoghurt if you like.