Roasted Pumpkin & Apple Soup
Roasted Pumpkin Apple Soup
It is officially fall and that means pumpkins, apples, and squash are available by the truckload at local farmers markets. This recipe utilizes all of that and more, and since the oven does all the cooking I can spend more time out in the cool fall weather with my kids and my husband. With just a touch of nutmeg and cinnamon, this dish is the perfect way to embrace fall and even early winter days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
- 1 butternut squash or pumpkin (chopped into cubes)
- 2 medium apples (gala, cut into large wedges)
- 1 small onion (cut into large wedges)
- 3 cloves garlic (peeled)
- 1 tablespoon olive oil
- 1 tablespoon ginger (minced)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 cups vegetable stock
- 2 tablespoons balsamic vinegar
- Salt & pepper (to taste)
- Coconut cream or dairy-free yogurt
- Pumpkin or squash seeds
Preheat oven to 400 degrees F.
Add squash or pumpkin, apples, onions, and garlic to large roasting pan with olive oil, salt, and pepper, then toss to coat and roast for 30-40 minutes. Let cool for 15 minutes.
Add roasted vegetables and apples to blender with rest of ingredients and blend everything until smooth, adding more vegetable stock if needed, and season to taste.
Bring soup to boil in saucepan.
Add swirl of coconut cream or dairy-free yogurt and top with pumpkin or squash seeds before serving.