Roasted Butternut Squash Apple Soup

  • Roasted Butternut Squash Apple Soup

    Depositphotos_2250373_s

    Soup Ingredients

    • Two pounds butternut squash, peeled, seeded and chopped into chunks (prepackaged cut squash can be used)

    One large sweet onion (or two small), peeled and quartered

    4 cloves of garlic, peeled

    2 granny smith apples, cored, peeled and cut into large chunks

    1-2 tablespoons avocado oil (or other oil with a smoking point higher than 400 degrees)

    1-2 teaspoons of kosher salt

    1 teaspoon chili powder

    4-5 cups organic gluten-free chicken or vegetable broth

    Pesto Ingredients

    2 cups fresh parsley leaves

    1 cup pecans pieces

    1 small jalapeno pepper, seeded and chopped or 1 tablespoon chopped pickled jalapeno peppers

    1 tablespoon organic apple cider vinegar

    ½ teaspoon of kosher salt

    ¼ – ½ cup organic, cold pressed olive oil

    1. Soup Directions

    Preheat oven to 400 degrees.

    Toss prepared squash, onions and garlic cloves with the oil and spread on baking sheet lined with parchment paper.

    Sprinkle salt and chili powder over the vegetable mixture.

    Bake for approximately 30-40 minutes stirring the vegetables every 10 minutes until the vegetables are tender and beginning to caramelize around the edges.

    When done, remove from oven and allow to cool.

    Place the cooled vegetables in a deep bowl or pot. Add half the broth and process with a hand blender. Add more broth until the soup reaches the desired consistency. Be sure to move the hand blender around to dissolve any remaining vegetable chunks. The soup can also be blended in a food processor or regular blender. Season with salt and pepper if desired.

    2. Pesto Directions

    Blend ingredients in a blender, food processor or with a hand blender until thoroughly blended and all chunks are gone. Serve 1-2 teaspoons dolloped over the hot butternut squash soup. Remaining pesto can be frozen in small scoops for future use.

    3. Final step

    Top the soup with the pesto.

    Recipe by Kim Rice. Kim is a mother and wellness coach (www.gfcfcoaching.com) helping parents with ASD kids to transition their family to a gluten and dairy free life style (GFCF). Both she and her son, who is on the spectrum, have experienced great success and healing on a GFCF diet.

     

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