• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Roasted Butternut Squash and Apple Soup with Pepitas

    Roasted Butternut Squash and Apple Soup with Pepitas is perfect for crisp fall days and chilly winter nights. Apples, carrots, and  pears bring the sweet; butternut squash provides the creaminess; and cinnamon, curry, and pumpkin seeds add a toasted, nutty finish. It’s a comforting soup that friends and family will love.


    Ingredients
    Butternut Squash Soup
    1
    butternut squash, slit in half lengthwise and seeded
    2
    apples, slit in half lengthwise
    2
    pears, slit in half lengthwise
    1
    teaspoon
    Olive Oil
    1
    onion, chopped
    1
    stalk elery, chopped
    1
    carrot, chopped
    1
    tablespoon
    fresh garlic, chopped
    6
    cups
    vegetable stock
    1
    tablespoon
    curry
    1
    teaspoon
    cinnamon
    6
    cups
    apple juice
    1/2
    cup
    honey
    *
    sea salt and black pepper to taste
    Curried Pear Mix
    1
    bosc pear, peeled, cored and diced
    1/2
    cup
    onions, diced
    1
    clove
    garlic, minced
    1
    cup
    pumpkin seeds
    1
    tablespoon
    curry
    1
    cup
    cream
    Directions
    Pre-heat oven 350°. Place the cleaned butternut squash halves cut side down on a parchment papered sheet pan. Add the apples and pears. Place in to the pre-heated oven and roast [40] minutes or until the squash is tender and soft to the touch.
    Heat the olive oil in a medium stockpot over medium heat. Add the onion, celery carrot and garlic and sauté’ stirring [5] minutes. Add the butternut squash, apples and pears and toss. Add the vegetable stock to cover the vegetables. Add the curry and cinnamon and bring to a boil, reduce heat to a simmer and cook for [20] minutes. More stock may need to be added as the soup simmers.
    Carefully ladle the soup into a blender. Puree the soup until smooth. Press the smooth squash soup through a coarse sieve. Return soup with the apple juice and honey to a pot and heat.
    In a small sauté pan, sauté the pear, onion and garlic in the oil over medium high heat for [2-3] minutes or until the onions are soft. Stir in the pumpkin seeds, curry and cream and cook [1] minute. Set aside.
    Adjust the seasoning of the soup and serve. You may need to adjust the thickness with apple juice and cream as needed.
    Serve hot and garnish with [2] tablespoons of the curried pear mix.

    The base number of servings for this recipe is 8
    OK

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