Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup
Happy Monday! How was everyone’s weekend? I had a much needed low key weekend. Things have been pretty stressful at work so it was nice to just relax and unwind. I did go out Saturday night with my Mom and Matt. We went to go see Elton John. It was incredible! He rocked out for over two and a half hours. His talent is so unbelievable. I would definitely recommend you see him live if you get a chance!

Apples & OnionsI have a really tasty recipe to share with you today. If you’ve caught my recent What I Ate Wednesday posts, you know I’ve been testing this one out for awhile. I’ve finally got my shit together to write and publish this recipe. Since I got my Vitamix, I’ve been making soup like it’s my job. It’s such a perfect thing to do if you meal prep on Sundays. You can make a huge batch and have it for lunches for the week. I’ve been loving soups lately because they are very easy to digest and they’re still filling.

Butternut Squash and Apple SoupI could attempt to ramble on about the flavour, health benefits, and ingredients for awhile but honestly, I’ve got to make it to the gym before dinner so I will just leave you with the recipe. If butternut squash is your jam, just trust me, you’ll love this.

Butternut Squash Soup

Roasted Butternut Squash & Apple Soup
Serves 8
Write a review
  1. 1 Large Butternut Squash, peeled and cubed (approx. 1 inch cubes)
  2. 2 tbsp Extra Virgin Olive Oil
  3. Salt & Pepper
  4. 1 tbsp Extra Virgin Olive Oil
  5. 2 Apples (my preference is gala), peeled, cored, and sliced
  6. 1 Medium White Onion, diced
  7. 2 Garlic Cloves, minced
  8. 1 tsp Salt
  9. 1/2 tsp Cinnamon
  10. 1/4 tsp Ginger
  11. 1/8 tsp Thyme
  12. 1/8 tsp Nutmeg
  13. 2 cups Low Sodium Chicken or Vegetable Broth
  14. 1 cup Water
  1. Preheat oven to 400 degrees.
  2. Peel, seed, and cube butternut squash.
  3. Place on baking sheet and toss in olive oil, salt, and pepper.
  4. Roast squash for 30-35 minutes until slightly caramelized.
  5. Add olive oil to a large pot on medium heat.
  6. Add apples, onion, garlic, salt, cinnamon, ginger, thyme, and nutmeg.
  7. Cook for 15 minutes until apples and onion soften.
  8. Add chicken broth, water, and roasted squash.
  9. Bring to a boil and let sit for 15-20 minutes.
  10. Slowly add to soup to a blender (or use immersion blender).
  11. Blend until smooth and serve.
  1. Serve as is or top with toasted butternut squash seeds.
Shiny Love Affair
If you need some tips on how to roast butternut squash, check out this post.

What’s your favourite kind of soup?
Have you seen Elton John in concert before?


    • says

      He was unbelievable!! And so glad you enjoyed the kale salad. Hilarious you tried to convince them to deliver it to you. It’s crossed my mind many times. I hope you feel better!

    • says

      Thanks lady! So jealous you’ve seen Shania. I’m dying to go to Vegas to see her. I heard she’s performing at the Calgary Stampede this year. I really want to go!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge