Roasted Squash Soup
Key Words: Autumn, Fall recipes, Squash, Whole30, Paleo, Hearty Soup
It is that time of year again when squash and apples are abundant in your local grocery store! If you are lucky you live somewhere that you might even be able to pick them yourself! With the season change, comes lower prices on different seasonal produce... this week was both squash and apples!
Squash is one of the most diverse veggies because there are so many types, with so many different flavors. This means there are so many possibilities to cook with them! They are fun to play with and create different kinds of recipes, whether that be for breakfast, lunch, or dinner (if you are on the Whole30 then you might not even care what meal it's for because you eat all things for any meal).
My favorite kind of squash is butternut squash, which is rich in Vitamins A, B, C, and E, as well as many other minerals that are important to our bodies and our immune systems. We all know we can definitely use a little boost in that department right now. I find it a great substitute for sweet potatoes when I am getting sick of those because it is the same consistency and texture, but more flavor (in my opinion). It is also great to chop ahead of time and freeze for later use!
This recipe combines a few of my favorite fruits (yes fruit) and veggies to make a cozy, hearty soup! There is even an unlikely spice that keeps your taste buds guessing. It is guaranteed to feed a large crowd for your football-filled weekends or it can feed your family for a couple of days during the week to make your life a lot easier.
One tip I have while making this recipe is don't over roast the veggies. They will cook more when you are simmering the soup and you don't want them to get too much. I roast them in the oven first, but don't completely cook them through.
1 pound shredded chicken
1 large butternut squash
1 red onion
2 white sweet potatoes
2 large carrots
1/2 green apple
2 cups spinach
4 cups chicken broth
2 cups water
2 Tbsp avocado oil
1 Tbsp minced garlic
1 Tbsp rosemary
1 tsp sage
1 tsp thyme
1/2 tsp ginger
1 tsp red pepper flakes
1 dash cinnamon
2 bay leaves
Salt and pepper
Dice butternut squash, red onion, white sweet potatoes, large carrots. Coat with avocado oil and sprinkle with salt and pepper. Roast on 400 degrees for about 15 minutes or until squash is not quite cooked but golden brown. You can also air fry these ingredients on 400 for 15 minutes, as well.
After veggies are roasted removed about 1/4 of the veggies and put in your blender. To the blender also add 1/2 green apple and about 1/4 cup water. Blend until it is smooth. Add water if it needs help to blend all the way.
Combine this mixture, the rest of the roasted veggies and the rest of the ingredients in a large pot (or Instant Pot) and simmer for about 15 minutes or until soup is smooth and hot.
Don't forget to remove the bay leave! Serve and enjoy.